Black Bean and Corn Quesadilla
These Black Bean Quesadillas are filled with hearty black beans, colorful vegetables, melted cheese, and flavorful spices. They make an easy meatless meal, work well for meal prep, and can even be frozen for a quick dinner later.
🥰 Why You’ll Love This Recipe
- Easy meatless meal for busy weeknights
- Packed with vegetables, beans, and plenty of cheesy flavor
- Great for meal prep and freezer storage
- Easy to customize with your favorite toppings and sauces
- Comfort food with a flavorful veggie-packed twist
Ingredients & Substitutions
Black Beans: Use one can of black beans, drained and rinsed before adding them to the filling.
Corn: Frozen or canned corn both work well in this recipe.
Onion: Yellow, white, or red onion can be used depending on your preference.
Bell Pepper: Choose any color of bell pepper. You can even combine different colors for extra variety.
Olive Oil: Use olive oil to sauté the onion and bell pepper until tender.
Spices: A combination of cumin, chili powder, and smoked paprika gives the filling a warm, smoky flavor. Taco seasoning can be used instead if you prefer.
Cilantro: Fresh cilantro adds a bright, fresh flavor to the filling.
Cheese: Monterey Jack, mozzarella, or pepper jack are all good choices. Use about ¼ cup of cheese per quesadilla.
Tortillas: Taco-sized flour tortillas work well for these quesadillas.
Dipping Sauces for Your Quesadillas
- Chipotle Sauce
- Avocado Sauce
- Guacamole
- Salsa
- Sour Cream
How to Make Black Bean Quesadillas
Step 1: Cook onions and bell peppers over medium-high heat until soft.
Step 2: Mix in spices, salt, beans, and corn. Cook until the mixture is warm, then mix in cilantro.
Step 3: Place cheese on one half of a tortilla, then add some of the black bean filling and another layer of cheese. Fold the tortilla in half.
Step 4: Place the quesadilla in a skillet over medium heat. Cook until the tortilla becomes golden brown and crisp and the cheese melts. Repeat with the remaining tortillas and filling.
How to Freeze Your Black Bean Quesadillas for Later
To Freeze
Assemble the quesadillas but do not cook them. Place them in a large freezer-safe bag, separating each quesadilla with parchment paper if needed to prevent them from sticking together.
They can be stored in the freezer for up to three months.
To Reheat
Oven: Preheat the oven to 325°F. Place the frozen quesadillas on a foil-lined baking sheet and bake for about 10 minutes, or until the tortillas are crisp and the cheese is melted.
Microwave & Skillet: Microwave a frozen quesadilla for about 60 seconds, or until warmed through. Then heat a skillet over medium heat and cook the quesadilla for about one minute per side. Continue flipping as needed until the tortilla becomes crisp.
What to Serve with Quesadillas
For a complete Mexican-inspired meal, serve these quesadillas with Mexican rice, a refreshing drink, and a sweet dessert.
You can also add salsa, guacamole, sour cream, or another favorite side to make the meal more filling.
Recipe Questions
What is the best cheese for a quesadilla?
Oaxaca cheese is an excellent choice because it melts smoothly and creates a stretchy cheese pull. Mozzarella is a convenient substitute with similar melting qualities. Monterey Jack also melts quickly and works particularly well in quesadillas. Mexican cheese blends are another good option when you want a combination of flavors.
Can I make these ahead of time?
Yes. You can prepare the black bean filling in advance and refrigerate it for up to four days. When you’re ready to eat, assemble the quesadillas with the filling and cheese, then cook them fresh in a skillet.
