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!

Side photo of a grilled quesadilla stuffed with black beans, corn, peppers, cilantro, and cheese, topped with sliced avocado.

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!

Close up of black beans, corn, green bell pepper, and onion in a saute pan.

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.

A six inch tortilla topped with black beans, corn, onions, and chopped cilantro.

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.

Top view of a 6 inch grilled quesadilla topped with chopped cilantro and a dollop of sour cream.

Quesadilla tips:

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.

A grilled six inch quesadilla stuffed with a spicy black bean and corn mixture, topped with sliced avocado.

This quesadilla recipe is downright amazing! I hope you get the chance to make it!

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Top view of a 6 inch grilled quesadilla topped with chopped cilantro and a dollop of sour cream.
5 from 1 vote

Spicy Black Bean and Corn Quesadilla

This grilled quesadilla is a delicious meatless meal. It's flavorful and packed with protein!
prep time 10 mins
cook time 15 mins
total time 25 mins
servings: 6 quesadillas
calories: 355kcal
author: Salt & Baker


  • 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
  • salsa
  • avocado


  • 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.


*I use a panini maker because it's SO easy! You can also heat the quesadillas on a skillet and cook until crisp and the cheese is melted.
Nutrition Facts
Spicy Black Bean and Corn Quesadilla
Amount Per Serving
Calories 355 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g40%
Cholesterol 33mg11%
Sodium 628mg26%
Potassium 196mg6%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 3g3%
Protein 14g28%
Vitamin A 600IU12%
Vitamin C 15.3mg19%
Calcium 356mg36%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
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