Jump to RecipeRate Recipe
This post contains affiliate links. Please see ourdisclosure policy.
Simple and easy, the perfect lunch or party appetizer! TheseBlack Bean and Cheese Quesadillas are so simple and full of flavor. I seasonedmy beans and corn then added them to the tortilla with cheese.
Quesadillas are a great quick lunch option that my kids love!
I love making them for the kids because I know they are getting a tasty and healthy meal.
Also, I never complain when I can dip them in salsa and sour cream either!
These are a vegetarian quesadilla but check out some of my other quesadillas like these deliciousBBQ Chicken Quesadillas.
Table of Contents
- How to make Black Bean and Cheese Quesadilla:
- Ingredient Notes:
- Directions:
- Black Bean and Cheese Quesadillas Serving Options:
- Corn and Bean Options:
- Try some of my other favorite quesadillas:
- Black Bean and Cheese Quesadillas Recipe
How to make Black Bean and Cheese Quesadilla:
Prep: Start by draining and seasoning the corn and black beans with the cumin. Then heat up and prepare your skillet.
Cook: Build the quesadillas on the skillet and cook until the tortillas are brown and crispy.
Serve: Slice them into quarter sections and serve with sour cream and salsa for dipping!
Ingredient Notes:
This recipe is so simple to make. I only used 6 simple ingredients that you might already have in your kitchen right now!
- Tortillas– I used flour tortillas.
- Corn – I used canned.
- Black Beans– canned beans that have been rinsed.
- Cumin
- Cheese – I used shredded Colby jack cheese.
- Butter
Directions:
Step one:First you want to drain and rinse your corn and black beans.
Place your beans and corn in a small bowl and season with cumin then mix.
Step two: Heat skillet over medium heat and 1/2 teaspoon of butter.
I used about 1/2 a teaspoon for each quesadilla to grease the skillet.
If you are making more than one at a time you can add more butter at each time.
Step three:Once your skillet is heated and butter has melted place a tortilla in the skillet.
To that tortilla add 1/2 cup of shredded cheese along with a spoonful or two of your seasoned beans and corn.
Fold in half and allow to cook for a few minutes before flipping.
Step four: Cook until cheese is melted then remove from the skillet.
Repeat with the remaining tortillas.
Black Bean and Cheese Quesadillas Serving Options:
I love serving these quesadillas topped with fresh diced cilantro and sour cream.
Share in the comments your favorite thing to serve with them.
Corn and Bean Options:
For this recipe, I used both canned black beans and corn. If you want to use something else check out these tips.
- Frozen corn: If you want to use frozen corn you will want to fully thaw it before using. Once thawed you can follow the remaining instructions.
- Fresh corn: If you would like to use fresh corn you will need to cook until softened first. Once soft drain well and continue with theremaining instructions.
- Dry beans: When using dry beans, you would want these prepared before adding them to your quesadillas. Cook them according to the package instructions then continue with the remaining instructions.
Try some of my other favorite quesadillas:
Air Fryer Quesadillas – Air Fryer Quesadillasare a great quick and easy dinner. Made in the air fryer they are crispy, and everything is perfectly melted together. Everyone will love these quesadillas.
Pizza Quesadillas – ThesePizza quesadillas are the perfect weeknight dinner and a fun new way to do pizza night. They are full of flavor and perfect dipped in warm pizza sauce.
Steak Quesadillas – Perfectly seasoned steak, peppers, and onions make theseSteak Quesadillasthe perfect lunch or dinner for the whole family! Top with sour cream, guacamole, or salsa to finish these off perfectly.
If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.
I would love for you to follow along and discover more amazing recipes.
Show me what you are making, tag us or use hashtag #TDOARH
5 from 7 votes
Black Bean and Cheese Quesadillas
By: Jennie Duncan
Simple and easy, the perfect lunch or party appetizer! TheseBlack Bean and Cheese Quesadillas are so simple and full of flavor. I seasonedmy beans and corn then added them to the tortilla with cheese.
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Servings: 4 servings
Pin RecipeRate RecipePrint Recipe
Ingredients
- 4 flour tortillas
- 1 cup corn, (canned)
- 15 oz black beans
- 1/2 teaspoon cumin
- 2 cups colby jack cheese, (shredded)
- 2 teaspoons butter
Instructions
Start by draining and rinsing corn and black beans then place in a small mixing bowl. Season with cumin and mix.
Heat skillet over medium heat and 1/2 teaspoon of butter. Place a tortilla in the skillet and add 1/2 cup of shredded cheese along with a spoonful or two of your seasoned beans and corn. Fold in half and allow to cook for a few minutes before flipping.
Cook until cheese is melted then remove from the skillet. Repeat with the remaining tortillas.
Notes
Black Bean and Cheese Quesadillas Serving Options:
I love serving these quesadillas topped with fresh diced cilantro and sour cream. Share in the comments your favorite thing to serve with them.
Corn and Bean Options:
For this recipe, I used both canned black beans and corn. If you want to use something else check out these tips.
- Frozen corn: If you want to use frozen corn you will want to fully thaw it before using. Once thawed you can follow the remaining instructions.
- Fresh corn: If you would like to use fresh corn you will need to cook until softened first. Once soft drain well and continue with theremaining instructions.
- Dry beans: When using dry beans you would want these prepared before adding them to yourquesadillas. Cook them according to the package instructions thencontinue with theremaining instructions.
Nutrition
Calories: 546kcal | Carbohydrates: 50g | Protein: 28g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 624mg | Potassium: 591mg | Fiber: 10g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 2.1mg | Calcium: 513mg | Iron: 4.1mg
Like this recipe? Rate and comment below!
About Jennie
I'm Jennie!I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.
Read More About Me