A simple, quick and delicious vegetarian meal! Perfect for busy weeknights or a satisfying lunch! And gluten-free using your favorite gluten-free tortillas -- see our favorites below!
Black Bean and Corn Quesadillas
Easy, Satisfying and Delicious!
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
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!)
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!
We do too! They are practically a food group in our house!
A simple, quick and delicious vegetarian meal! Perfect for busy weeknights or a satisfying lunch!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Lunch, Taco Tuesday
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 4 quesadillas
Seasoned Black Beans
1 15 oz can black beans, drained and rinsed
1 tablespoon olive oil
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground cumin
1 clove garlic , minced
1 teaspoon lime juice
Remaining quesadilla ingredients
Frozen, canned (drained and rinsed) or cooked corn off the cob
Monterrey jack cheese or your favorite dairy-free cheese, shredded
Gluten-free tortillas (we used Siete Foods Almond Flour tortillas)
Pico de gallo
1 - 1½ cups grape tomatoes, halved or quartered or as small as you like
1 tablespoon fresh lime juice
¼ cup fresh cilantro, chopped
1 bunch green onions, chopped
1 tablespoon Extra Virgin Olive Oil
Salt and pepper to tast
Seasoned Black Beans
Whisk the marinade together, then combine with black beans in bowl or small saucepan. You could use them room temp, but we like to heat them in a small saucepan for 3-5 minutes before adding to the quesadilla.
Can be made ahead and stored in the refrigerator for several days. If you make ahead and don't heat up, then just make sure to cook quesadillas long enough to warm them.
Heat a large skillet with a little bit of oil over medium/ high heat. Add 1 tortilla. Heat for about 1 minute or until starting to cook/ bubble.
Add a few spoonfuls of beans (or to taste) and spread evenly, sprinkle some corn evenly and sprinkle with cheese.
Add second tortilla, and lightly brush with oil. and cook 1-2 minutes or until bottom side crisp and filling start to cook/ cheese starting to melt.
Using a spatula and gently holding the top of the quesadilla, flip the quesadilla and cook the second side 1-2 minutes or until crisp and filling warm/ cheese melted.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...