Black Bean Quesadillas

These quesadillas are filled with seasoned black beans, corn, salsa and melted cheese, then crisped in a skillet. They’re hearty enough for dinner and ready in about 25 minutes.

A can of beans, some frozen corn, tortillas and cheese make four servings for very little. They’re a good meatless option for nights when the budget is tight.

They also freeze well before cooking, so you can make extra for later. They’re one of our family dinners under $10.

Ingredients and Swaps

• Black beans: Drained, rinsed and lightly mashed. Pinto beans work too.
• Corn: Frozen or canned.
• Salsa and spices: Salsa adds moisture, with cumin, chili powder and garlic powder for flavor.
• Tortillas: Small flour tortillas stacked in pairs, or large ones folded in half.
• Cheese: A Mexican blend or cheddar. Pepper Jack adds heat.

Tips for Crisp Quesadillas

• Mash some of the beans. It helps the filling hold together.
• Put cheese on both sides of the filling. It glues the tortillas shut.
• Cook over medium heat. High heat browns the tortilla before the cheese melts.
• Press lightly. A gentle press with the spatula helps everything stick.
• Keep them warm. Hold finished quesadillas on a sheet pan in a 200°F oven while you cook the rest.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $4.33 from Walmart, $4.00 from ALDI · Per Serving – $1.00 to $1.08

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Black Bean Quesadillas

Crispy, golden tortillas stuffed with spiced mashed black beans, corn, and melty cheese. A fast, cheap vegetarian dinner the whole family loves.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 can (15 oz) black beans drained and rinsed
• ½ cup frozen or canned corn drained
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ cup salsa plus more for serving
• 8 small flour tortillas or 4 large
• 2 cups shredded Mexican-blend or cheddar cheese
• 1 tablespoon vegetable oil for the pan
• Sour cream, guacamole, or salsa for serving

Method

 

1. In a bowl, lightly mash the black beans with a fork, leaving some whole. Stir in the corn, cumin, chili powder, garlic powder, and salsa.
2. Lay out half the tortillas. Sprinkle each with a little cheese, spread with the bean mixture, and top with more cheese and a second tortilla.
3. Heat a large skillet over medium heat and brush lightly with oil.
4. Cook each quesadilla for 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese is melted.
5. Let rest 1 minute, cut into wedges, and serve with sour cream, guacamole, or salsa.

Notes

• Add leftover shredded chicken or sautéed peppers and onions.
• Use pepper jack for a spicy kick.
• Keep finished quesadillas warm on a sheet pan in a 200°F oven.
• Whole wheat tortillas add extra fiber.

What to Serve with Them

Sour cream, guacamole and salsa for dipping, with Tomato and Butter Rice or a salad. For a simpler version, see Bean and Cheese Quesadillas.

Storage and Freezing

• Refrigerate leftovers for up to 3 days.
• Reheat in a dry skillet over medium heat to re-crisp the tortillas.
• Freeze assembled, uncooked quesadillas, wrapped individually, for up to 2 months. Cook from frozen over medium-low heat.

Quesadilla Questions

Can I add meat?

Yes. Leftover shredded chicken or cooked ground beef can go in with the beans.

Can I bake them?

Yes. Bake on a sheet pan at 425°F for 8–10 minutes, flipping halfway.