A quick and satisfying meal packed with flavor—perfect for lunch, dinner, or a snack!

Why You’ll Love This Recipe

These quesadillas come together in minutes with pantry staples and are loaded with flavor from black beans, sweet corn, zesty salsa, and gooey melted cheese. They’re budget-friendly, kid-approved, and easy to customize with whatever you have on hand.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup corn (canned, frozen, or fresh)

• ⅓ cup salsa

• 2 teaspoons taco seasoning

• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• 8 tortillas

Directions

1. In a bowl, mix together the black beans, corn, salsa, and taco seasoning until well combined.

2. Preheat a skillet over medium-low heat and lightly coat with cooking spray.

3. Place one tortilla in the skillet. Spread about ½ cup of the bean mixture over it, sprinkle with ¼ cup of cheese, and top with a second tortilla.

4. Press down with a spatula. Cook until the bottom is golden and crispy, then carefully flip and cook the other side until golden and the cheese is melted.

5. Repeat with remaining tortillas and filling. Cut into wedges and serve warm.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 quesadillas

Pro Tips and Variations

• Add diced bell peppers, onions, or jalapeños for extra flavor and crunch.

• Swap out the salsa for pico de gallo or hot sauce for a spicier version.

• Use whole wheat or spinach tortillas for a healthy twist.

• For crispier quesadillas, use a little oil instead of cooking spray and cook over slightly higher heat.

Serving Suggestions

Serve with sour cream, guacamole, or extra salsa on the side. These quesadillas also pair perfectly with a simple salad or rice.

Storage and Reheating

Store leftover quesadillas in the fridge for up to 3 days. Reheat in a skillet or toaster oven to restore crispiness—avoid microwaving if possible, as it can make them soggy.

Frequently Asked Questions

Can I make these ahead of time?

Yes! Assemble the quesadillas and refrigerate them uncooked. When ready to eat, just cook them fresh for the best texture.

Are they freezer-friendly?

You can freeze cooked quesadillas in a single layer, then reheat in the oven or air fryer for a quick meal.

What kind of cheese works best?

Cheddar, Monterey Jack, or a Mexican blend all melt well and pair great with the filling.

Final Thoughts

These Black Bean & Corn Quesadillas are an easy, flexible recipe you can make any time. Whether you’re feeding a hungry family or just need a quick bite, this cheesy, crispy favorite delivers every time.