Black Bean and Corn Quesadilla
Michael Matthews adapted by JojoM
A healthy, protein-packed black bean and corn quesadilla recipe with melted Monterey Jack cheese inside crisp corn tortillas.
🫘 Black Bean and Corn Quesadilla
These Black Bean and Corn Quesadillas are a quick, healthy, and flavor-packed meal that’s perfect for busy weeknights 🌮. Crisp golden tortillas hug a melty, cheesy filling made with hearty black beans, sweet corn, and a touch of spice. High in fiber and protein, they’re a great way to enjoy a satisfying vegetarian dinner without any fuss!
🥣 How to Make It
Start by preparing the filling. Heat a little olive oil in a skillet and sauté finely chopped onions until soft and fragrant. Add the black beans, corn, tomato sauce, and red pepper flakes, then cook for a few minutes until the mixture is warm and well combined.
Once your filling is ready, wipe the skillet clean and begin assembling your quesadillas. Layer a corn tortilla on the pan, sprinkle over shredded Monterey Jack cheese, spoon on the bean-and-corn filling, and top with another tortilla. Cook each side until golden and crispy 🧀✨.
Repeat the process with the remaining tortillas and serve the quesadillas warm, sliced into quarters for easy sharing.
💡 Tips for Success
- 🔥 Wipe the skillet clean between batches to prevent burnt bits.
- 🧀 Use freshly grated cheese — it melts smoother and tastes richer.
- 🌽 For extra freshness, add a handful of chopped cilantro or a squeeze of lime before serving.
🌯 Serving Ideas
These quesadillas pair beautifully with:
- A side of guacamole or salsa fresca for dipping.
- A dollop of Greek yogurt or light sour cream.
- A crisp green salad to balance the richness.
Perfect for a quick lunch, casual dinner, or even a fun weekend snack.
⚡ Nutrition (per serving)
Each quesadilla packs about 347 calories, with 19g protein, 10g fat, and 8g fiber, making it both satisfying and nutritious.
Whether you’re meal-prepping or just craving something cheesy and wholesome, this Black Bean and Corn Quesadilla will hit the spot every time 🖤🌽.
Black Bean and Corn Quesadilla
Michael Matthews adapted by JojoMA healthy, protein-packed black bean and corn quesadilla recipe with melted Monterey Jack cheese inside crisp corn tortillas.
Chef's Tips
Wipe the skillet clean between batches to prevent burning.
Use freshly grated cheese for best melting quality.
Tools Used
Measuring Cups
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Ingredients
Quesadilla Filling
Assembly
Instructions
Prepare Filling
- 1
Warm oil in a large skillet over medium heat.
- 2
Add onion and cook until softened, about 2 minutes.
- 3
Stir in black beans, corn, tomato sauce, and red pepper flakes.
- 4
Mix well and cook until heated through, about 3 minutes. Transfer to a dish.
Assemble and Cook Quesadillas
- 1
Wipe the skillet clean. Lay a tortilla in the skillet.
- 2
Sprinkle cheese evenly over the tortilla.
- 3
Top with about 1/4 of the bean mixture and cover with another tortilla.
- 4
Cook until the bottom is golden, then flip and cook the other side until golden.
- 5
Transfer quesadilla to a plate.
- 6
Repeat with remaining tortillas and filling.
- 7
Slice and serve warm.
Nutrition Facts
Serving Size: 1 quesadilla
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
