These Black Bean and Corn Quesadillas are loaded with cheesy goodness, a hint of spice, and a touch of sweetness. A favorite in our vegetarian kitchen, they pair perfectly with salsa and sour cream for a mouthwatering meal!
Table of Contents
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 11 mins | 25 mins | 45 mins | 7 |
Ingredients (Black Bean and Corn Quesadillas)
- 2 teaspoons olive oil
- 3 tablespoons onion, finely chopped
- 1 can (15.5 ounces) of black beans, drained and rinsed
- 1 (10-ounce) can whole kernel corn, drained
- 1/4 cup salsa
- 1 tablespoon brown sugar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, or as needed
- 8 (8-inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
Directions
Step 1:
In a large saucepan, heat the olive oil over medium heat. Once hot, add the diced onions and sauté for about two minutes until they soften and turn translucent. Next, stir in the black beans and corn, followed by the salsa, brown sugar, and red pepper flakes. Mix well and cook for another 3 minutes, allowing everything to heat through. Once warmed, remove the pan from the heat.
Step 2:
Melt about 1 1/2 teaspoons of butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle with 1/4 of the shredded Monterey Jack cheese and top with 1/4 of the bean and corn mixture. Cover with a second tortilla. Cook until the bottom tortilla turns golden brown, then carefully flip to cook the other side until golden. Continue this process with the remaining tortillas and filling until everything is used.
Why These Quesadillas Have Stolen My Heart
There are three big reasons why I’m obsessed with these quesadillas:
- They’re packed with bold flavors
- Super EASY to prepare
- Perfect for freezing and reheating!
This recipe is a game-changer for students or anyone with a busy schedule!
I call them “hearty” black bean quesadillas because they’re unexpectedly satisfying. After quickly devouring two, I realized I wasn’t just full—I was seriously stuffed. This is one of those vegetarian dishes that even meat lovers won’t miss the meat. Trust me on that!
How to Freeze Black Bean and Corn Quesadillas
These quesadillas freeze beautifully, lasting up to two to three months in the freezer. To freeze, fill, and fold each quesadilla as usual, but skip cooking them. Stack them with parchment paper between each one, then place the stack into a large freezer-safe bag. When ready to enjoy, reheat a quesadilla from the freezer over medium-low heat. This allows the inside to warm up and the cheese to melt without burning the outside.
For a quicker option, microwave the frozen quesadilla for 30-60 seconds to thaw the inside, then finish it in a skillet to get a crispy exterior and gooey cheese center.
Choosing Taco Seasoning
For convenience, a packet of store-bought taco seasoning works great. Alternatively, if you have a well-stocked spice rack, you can whip up your own seasoning mix using a homemade taco seasoning recipe.
What to Serve With Quesadillas
Pair these quesadillas with a side dish like Cumin Lime Coleslaw for a refreshing crunch. Warm Corn, Avocado Salad, Charred Corn, and Zucchini Salad are excellent accompaniments. And, of course, a little salsa or sour cream for dipping is always a good idea!
Add Some Protein
While these black bean quesadillas are delicious on their own, you can easily add some meat if you’d like. Try incorporating some Slow-Cooker Pulled Pork, ground beef, Carnitas, or diced chicken breast cooked in a skillet. Any of these additions would make the quesadillas extra hearty and satisfying!
Nutrition Facts (Black Bean and Corn Quesadillas)
| Nutrition Facts | Per Serving (8 Servings) | % Daily Value* |
|---|---|---|
| Calories | 363 | |
| Total Fat | 15g | 19% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 733mg | 32% |
| Total Carbohydrates | 46g | 17% |
| Dietary Fiber | 6g | 23% |
| Total Sugars | 3g | |
| Protein | 14g | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 204mg | 16% |
| Iron | 3mg | 17% |
| Potassium | 332mg | 7% |
*The Percent Daily Values are calculated based on a 2,000-calorie diet. Your personal nutritional needs may vary depending on your specific calorie requirements, which can be influenced by factors like age, gender, activity level, and overall health.
Nutrient information is based on available data and may not include all ingredients. Consult with a healthcare professional if you follow a restricted diet.
Notes
This recipe yields one serving, but feel free to double or triple it as needed! While jessicainthekitchen.com strives to offer accurate nutritional information, these figures are estimates. Variations in product types, brands, and other factors may impact the nutritional content. jessicainthekitchen.com is not responsible for any loss or damage resulting from using this nutritional information. If you require a precise calorie count or have dietary restrictions, it’s always best to consult your doctor first.
conclusion: Black Bean and Corn Quesadillas
In conclusion, irresistibly delicious black beans and Corn Quesadillas combine savory flavors and satisfying textures. Filled with flavorful seasoned black beans, sweet corn, and gooey melted cheese, these quesadillas make for a delicious and quick meal or snack. Enjoy them on their own, or pair them with your favorite toppings, and they’re sure to become a staple in your kitchen!
1 thought on “Irresistibly Delicious Black Bean and Corn Quesadillas”