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Crispy black bean and corn quesadillas cut into wedges

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
Cook Time 15 minutes
Total Time 25 minutes
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.