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Corn and black bean quesadillas are cheese tortillas filled with a mixture of black beans, corn, onion, and bell pepper or salsa. They are really cheesy, a little bit spicy, and oh so delicious! It’s a great addition to your Meatless Monday menu!
Vegetarian Quesadillas are Delicious!
Summer is here and with it comes tons of fresh choices when it comes to produce! Farmers markets have become very popular in the last 10 years and they are a great way to find fruits and vegetables that have been grown close to where you live.
When buying in season, local produce is a great way to go green and corn is one of the most popular summer vegetables. By pairing it with black beans in this quesadilla, not only are you supporting local farmers but you have also created a great vegetarian meal. What else can you add to vegetarian quesadillas? Try a variety of vegetables like onions, tomatoes, peppers, mushrooms
Love these Corn and Black Bean Quesadillas? Try these Mexican Recipes
- Mexican Chocolate Dipping Sauce for Churros
- Avocado Cilantro Crema Recipe
- Vegetarian Burrito Bowl Recipe
You can kick up the heat a little bit by adding fresh hot peppers (also in season this month) but if you prefer a milder flavor, just leave them out. If you want to add a more Tex-Mex feel, serve with a side of sour cream or guacamole.
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What’s the best cheese for Quesadillas?
Okay, I admit, I am a bit of a cheese snob. You can make your corn and black bean quesadillas with just about any type of cheese, however, Monterey Jack is a great melting cheese. It can be a bit bland, so add some shredded cheddar to kick up the flavor.
Tips for Cooking Quesadillas
Cooking your Corn and Black Bean Quesadillas is pretty quick, however, it can be a bit tricky. Why? Because flipping tortillas when they are filled with stuff can get messy. Warm the tortilla in a skillet on medium low and top with cheese and fillings. Wait until everything is warm and gooey before trying to flip it VERY gently. I have best results with flour tortillas rather than corn ones.
Corn and Black Bean Quesadillas
Black beans, corn, cilantro, cheese, and plenty of spice make these vegetarian black bean quesadillas the perfect addition to your Meatless Monday menu rotation! Check out BonAppetit for more Mexican recipes that are not tacos!
- 4 tablespoons olive oil, divided
- 1/4 cup finely chopped organic onion
- 1 (15.5 ounce) can organic black beans, drained and rinsed
- 6 ears of organic corn, cooked with kernels removed
- 1/4 cup salsa
- 1 small jalapeno pepper, seeds removed and finely diced (optional)
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
- Heat oil in a large sauté pan over medium heat. Stir in onion and cook until softened (about 3 to 4 minutes)
- Stir in beans and corn. Add salsa and jalapeno if desired; mix well. Cook about 3 minutes until everything is warm.
- Melt 2 teaspoons of oil in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle with cheese, then top with some of the bean mixture. Place another tortilla on top. Cook until lightly browned and then flip and cook on the other side.
- Repeat with remaining tortillas and filling.
- Cut quesadillas into quarters for serving.
Serving Size:1 quesadilla
Amount Per Serving: Calories: 519Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 38mgSodium: 432mgCarbohydrates: 49gFiber: 8gSugar: 9gProtein: 20g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.