Spicy Black Bean and Corn Quesadillas
This quesadilla is not like your usual quesadillas! It’s a Spicy Black Bean and Corn Quesadilla, stuffed with sauted onions, peppers, jalapeños, corn, green chiles, and black beans. Whether you’re looking for a vegetarian meal or love flavorful and FILLING quesadillas, this is the perfect meal for you!
Having a quality quesadilla recipe should be a kitchen must!
Naturally when I think of a quesadilla I think of a traditional chicken quesadilla.
For this meal, I opted for a vegetarian quesadilla, and it turned out delicious! I don’t do “Meatless Monday’s” on a regular basis, but I know individuals and families that like to incorporate meatless meals into their dinner rotations.
Meatless meals might sound like they aren’t feeling, but let me tell ya… they are!
Did you know, 1 cup of canned black beans has 39 grams of protein!?! That’s a lot of protein, friends!
This Spicy Black Bean and Corn Quesadilla is filling and bursting with flavor! I loved this meal so much, I made it again the following week ? Which I don’t normally do, BTW. I try and give us some time before repeating meals. But I couldn’t wait, we loved it that much!
How to make quesadillas:
To make these Spicy Black Bean and Corn Quesadillas start by chopping the ingredients into bite size pieces. Doing so will make eating the quesadilla MUCH easier.
Saute the onions and bell pepper in a skillet to soften the vegetables. Add the remaining ingredients and heat until warm.
Spread a generous amount of freshly grated pepper jack cheese overtop a flour tortilla and then cover the cheese with the vegetarian quesadilla mixture. Top with freshly chopped cilantro and a small handful of cheese. Adding the cheese to the base and top of the quesadilla helps the quesadilla seal better. The cheese melts and holds the mixture together.
Using a skillet over medium low heat, or a panini maker (my go-to), heat the quesadilla until cheese is melty and the flour tortilla turns golden brown and becomes crisp. Flip the quesadilla over and cook the other side until both sides have become slightly crisp and golden.
Serve immediately with sour cream, avocado, salsa, fresh cilantro and lime wedges.
Pro Tip: Use a pizza cutter to cut quesadillas with ease.
Don’t overfill the quesadilla. The last thing you want is your filling overflowing out of every crevice of the quesadilla.
Use flour tortillas. You need the durability and pliability of the flour tortilla to withstand the weight of the cheese and filling mixture.
Use one tortilla. I KNOW!! I just told you to use two tortillas. However, if you have large tortillas and want to keep things simple, you can use 1 large flour tortilla, and fold it in half, rather than use 2 tortillas. I like to use the small tortillas because as mentioned above, for added convenience I cook these on my small panini maker and it’s AMAZING! If using 1 tortilla, you can cover half of the tortilla with cheese and filling, then fold over the tortilla. If cooking the quesadilla on a skillet, use the fold in the quesadilla as a pivot for flipping the quesadilla over onto the other side.
Lightly coat the pan with oil. If using a skillet to heat up your quesadillas, be sure not to use too much oil! Flour tortillas absorb a lot of oil, a little goes a long way. Use canola oil, olive oil has a strong flavor.
Cook quesadillas fresh. Making this meal ahead of time doesn’t really work. You don’t want the tortilla to get soggy, or the cheese to become hard. If short on time, follow the next step….
Use a pancake griddle or a grill pan. If you’re making a handful of quesadillas at once, a pancake griddle or grill pan is the way to go! Genius idea thanks to Bon Appetit.
This quesadilla recipe is downright amazing! I hope you get the chance to make it!
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Spicy Black Bean and Corn Quesadilla
- 12-14 6 inch flour quesadillas
- 1 tablespoon olive oil
- 1 15.25 oz can of corn, rinsed and drained
- 1 4 oz can diced green chiles
- 1 can (15.5 oz) black beans, rinsed and drained
- 1/2 green bell pepper, diced
- 1/2 cup onion, diced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 tablespoons jalapeno, diced - or more, depending on your desired "heat" preference
- 1/2 tablespoon lime juice
- 2 cups shredded pepper jack cheese
- 1/2 bundle cilantro, chopped
- sour cream
- In a skillet over medium heat, add the olive oil, onion and bell pepper. Saute until the onion turns translucent about 6-7 minutes.
- Add the corn, green chiles, black beans, jalapeño, chili powder, and cumin to the onion and bell pepper pan. Salt and pepper the mixture to taste. Heat until warm.
- Place a handful of pepper jack cheese on top of a tortilla. Add about 1/2 cup of the corn and black bean mixture on top of the cheese. Sprinkle chopped cilantro over the bean mixture and then lightly sprinkle a little more cheese a top the cilantro. Cover with another tortilla.
- Carefully transfer the quesadilla to a panini maker to grill the quesadilla. *
- Remove from the panini maker, top with sour cream, salsa, more cilantro and avocado if desired. Enjoy immediately.