Wide Open Eats

Corn and Black Bean Quesadillas

Corn and Black Bean Quesadillas

These Corn and Black Bean Quesadillas make a fantastic lunch or dinner. Serve them with a side of guacamole and a bit of sour cream!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 Tbsp Vegetable oil
  • 1 15-oz can black beans
  • 1 cup frozen corn
  • 1 jalapeño, diced
  • 1 1/2 cups shredded pepper jack cheese
  • 4 large tortillas


  • In a large skillet heat the oil and add the black beans and corn. Cook until heated through, about 5 minutes. Add the jalapeño and cook for 2 minutes.
  • Remove from skillet and divide evenly between the tortillas. Sprinkle evenly with the cheese and fold tortillas over to create a half circle.
  • Warm your skillet back over medium-high heat and add a filled tortilla. Cook until the tortilla is browned, about 3 minutes and flip. Cook other side until brown and the cheese is melted. Repeat with remaining tortillas. Serve.


Keep your quesadillas warm in a oven set to 200ºF until ready to serve.
Serve with sour cream and guacamole.

Perfect Pairing

Pair these Corn and Black Bean Quesadillas with a Watermelon Crawl Cocktail.
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