Black Bean and Corn Quesadillas
Crisp, buttery tortillas stuffed with smoky spiced black beans, charred corn and a double hit of melty jack and cheddar. A fast, satisfying weeknight win.
By Marisol Vance, Founder & Head of Recipe Development
Published July 1, 2025
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Level
- Easy
A great quesadilla needs a filling with personality, not just cheese in a tortilla. Here the corn gets a hard char in a hot skillet, the black beans are half-mashed with cumin and chili powder so they hold together, and lime and cilantro keep everything bright.
We use two cheeses on purpose: Monterey Jack for that long, stretchy melt and sharp cheddar for flavor. Cooking the quesadillas in a little butter over medium heat gives you a crackly, golden shell by the time the cheese is fully melted.
Cut them into wedges and serve with salsa, sour cream and sliced avocado. They are just as good as a party snack as they are for dinner.
- Charred corn and spiced beans
- Two-cheese stretchy melt
- Weeknight fast
Ingredients
Directions
Heat the olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add the corn in an even layer and cook without stirring until charred in spots, 3 to 4 minutes, then stir and cook 1 minute more.
Add the red onion and jalapeno and cook until softened, about 3 minutes.
Stir in the garlic, cumin and chili powder and cook until fragrant, about 30 seconds.
Add the black beans and 2 tbsp water and cook until warmed through, about 2 minutes. Lightly mash about half of the beans with a fork or potato masher.
Remove from the heat, stir in the lime juice and cilantro, and season with salt. Transfer to a bowl and wipe out the skillet.
Toss the jack and cheddar together in a bowl.
Lay the tortillas flat. Sprinkle a quarter of the cheese over one half of each tortilla, spoon a quarter of the bean filling over the cheese, then fold the tortillas over and press gently.
Melt 1/2 tbsp butter in the skillet over medium heat. Add two quesadillas and cook until the bottoms are golden and crisp, 2 to 3 minutes.
Flip carefully, adding another 1/2 tbsp butter to the pan, and cook until the second side is golden and the cheese is fully melted, 2 to 3 minutes more. Repeat with the remaining quesadillas and butter.
Let rest 1 minute, then cut into wedges and serve with salsa and sour cream.
Test-kitchen tips
- The bean and corn filling keeps for 4 days in the fridge, so make a double batch and assemble quesadillas to order.
- Keep the heat at medium. Too hot and the tortilla burns before the cheese melts; if needed, cover the pan for the first minute.
- Add a handful of baby spinach or roasted sweet potato to the filling, or swap the jack for pepper jack if you like more heat.
