Black Bean and Corn Quesadillas

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We’ve been making these Black Bean and Corn quesadillas on repeat lately and they are too good not to share here!

They’re simple, flavorful and so satisfying.

And they come together quickly or can be made partially ahead, making them perfect on busy weekdays (we’ve been making them after arriving home at dinner time after sports events, they’re that quick!) or for a simple, satisfying lunch!

So let’s make them!

All you need is:

your favorite tortillas (here we used Siete Foods Almond Flour Tortillas)

Quick seasoned Black Beans (details below)

Corn (frozen, canned or cooked off the cob)

your favorite cheese (we used Monterey Jack)

We are often asked about our gluten-free tortillas…

There are lots of gluten-free tortillas on the market. We have tried many of them!

My son and I hands down love Siete Foods Almond Flour Tortillas. (close second their chickpea and their cashew tortillas). They work well for wraps and quesadillas, holding together well and getting nice and crispy! They are also grain-free and we love the flavor — not gritty or grainy.

My husband likes Siete Foods and Mission gluten-free.

To make the Seasoned Beans, all you need is:

canned black beans

garlic

cumin

chili powder

salt

lime juice

olive oil

All you do it whisk together the marinade, then combine with the beans.

Pro tip: I like to simmer the beans for 3-5 minutes or until heated through but you make ahead and also add to the quesadilla room temperature or straight from the fridge.  If you choose not to heat the beans, you may have to cook them a few minutes longer in the quesadillas.

Then, make your quesadilla.

Lightly oil an pan, place down one tortilla and let cook for a minute or two until is starts to bubble and change color. This will help make sure it gets crispy.

Spread even some bean mixture, some corn and some cheese.

Top with a second tortilla. Lightly brush the second tortilla with oil, then carefully flip the quesadilla. I like to use a spatula and gently hold the top of the quesadilla with my other hand when flipping.

The melting cheese will help it stay together as well.

And if some of the filling comes out while flipping, just use the spatula to push it back into the quesadilla.

For serving, I love them with a quick salsa, pico de gallo (store bought or a simple one below) and/ or with some avocado or guacamole.

I used a store bought pico de gallo for the photo above (nothing like convenience!) but we’ve also made our own often.

This pico de gallo is simply:

fresh tomatoes (cut as large or small as you like!)

fresh cilantro

lime juice

and scallions.

It comes together in minutes and is super fresh tasting!

No matter how you serve these Black Bean and Corn Quesadillas, I hope you love them as much as we do!

Love quesadillas?

We do too! They are practically a food group in our house!

Here are some more of our favorites:

Spanakopita Quesadillas

Mushroom and Swiss Chard Quesadillas

Veggie Black Bean Quesadillas

PIN it!

Scroll down for recipe and leave a comment if you make it.