Corn & Black Bean Quesadillas By Kelly Miller • January26,2013 • Updated January 31, 2022 • 14 Comments 21.5K Jump to Recipe Corn and Black Bean Quesadillas made with flour tortillas, cheddar cheese, black beans, corn, salsa, parsley, and onion. These freeze wonderfully, too! This is one of those meatless recipes that you would never know (or care) is meatless! These are probably my favorite quesadillas ever, not joking. The combination of the beans and the cheese and the corn… seriously. Paul and I have come a long way from eating Taco Bell once every week when we were first married! It didn’t help that we were living right next to an outlet mall that we absolutely loved. It was just too easy to drive through and get an order of quesadillas and some soft taco supremes, you know?! But honestly, I didn’t know how much better Mexican food could be. So incredibly easy, too. If you want, allow the quesadillas to cool an extra ten minutes, slice into quarters instead, and you have a KICKING game day appetizer! Firstl, in small food processor, chop parsley and red onion. Dump diced onion and parsley into a large mixing bowl. Mix in black beans, frozen corn, taco seasoning, and cheese until well combined. Place 1/2 cup filling on half of a tortilla and fold. Cook over medium heat on a non-stick griddle. Flip when cheese has begun to melt and cook an additional 2 minutes. Repeat for remaining tortillas and filling. Allow to cool slightly, and slice each quesadilla in half with a pizza cutter. Serve with shredded lettuce, salsa, and sour cream for dipping. P.S. – Silas just walked by the computer and asked me if I was making these for dinner. We just had them last night. This is the picky one. In the mood for more Mexican flavors? I’ve got some other ideas for ya: Southwest Chicken Wraps Salsa Meatloaf Bites Corn Chip Taco Salad Corn and Black Bean Quesadillas Corn and Black Bean Quesadillas made with flour tortillas, cheddar cheese, black beans, corn, salsa, parsley, and onion. These freeze wonderfully, too! 5 from 2 votes Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for corn and black bean quesadillas Prep Time: 15 minutes minutesCook Time: 25 minutes minutes Servings: 8 servings Calories: 277kcal Author: Kelly Miller Ingredients▢ 8 burrito sized flour tortillas▢ 15 oz can black beans drained and rinsed▢ 1 cup frozen corn do not thaw▢ 1/2 red onion▢ 1/2 cup flat leaf parsley▢ 1 packet taco seasoning▢ 2 cups shredded cheddar cheese▢ sour cream▢ salsa▢ shredded lettuce InstructionsIn small food processor, chop parsley and red onion.Dump diced onion and parsley into a large mixing bowl.Mix in black beans, frozen corn, taco seasoning, and cheese until well combined.Place 1/2 cup filling on half of a tortilla and fold.Cook over medium heat on a non-stick griddle.Flip when cheese has begun to melt and cook an additional 2 minutes.Repeat for remaining tortillas and filling.Allow to cool slightly, and slice each quesadilla in half with a pizza cutter.Serve with shredded lettuce, salsa, and sour cream for dipping. NutritionCalories: 277kcal | Carbohydrates: 30g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 599mg | Potassium: 329mg | Fiber: 5g | Sugar: 2g | Vitamin A: 614IU | Vitamin C: 8mg | Calcium: 262mg | Iron: 3mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 21.5K
Vicki @ lifeinmyemptynest says January 27, 2013 at 2:22 am Pinning this for the Super Bowl 🙂 Reply
Krista says January 27, 2013 at 2:24 pm We LOVE black beans! These look delicious. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM Reply
Sheena @ Hot Eats and Cool Reads says January 27, 2013 at 6:32 pm These look so yummy!! Pinned! Reply
Nanna says January 29, 2013 at 9:23 pm so much to choose from! thanks for sharing, it all looks yummy!Helen Reply
Diana - FreeStyleMama says January 30, 2013 at 4:20 am We used to make black bean burritos a lot. I really need to start making them again! Reply
mary_smith says January 30, 2013 at 12:46 pm YUM! My husband loves quesadillas. I'll have to try this out tonight!Hopped over from Adorned from Above! Reply
Chiwei @ One Dog Woof says January 30, 2013 at 2:55 pm Sounds delicious and easy, gonna have to try these! Reply
Brooke says January 30, 2013 at 3:32 pm These sound so amazing! We love stuff like this at our house! Can't wait to try! Have a great day! Reply
The Mississippi Martha says January 30, 2013 at 4:58 pm These look delicious! We make corn and squash quesadillas a lot in the summer and love them so I'm sure these would be a favorite at our house. Definitely must try this! Reply
Emily says January 31, 2013 at 2:36 am OOoooh! These look delicious. And that's saying a lot, since I live in Texas and am a Mexican food snob! Definitely pinning! I'm your newest follower. 🙂 Visiting from Polka Dots on Parade ~Emily@ Texas Life Blog Reply
Miz Helen says February 3, 2013 at 2:21 am Kelly, your photos are just beautiful. Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday.Have a great weekend and come back soon!Miz Helen Reply
Betsy Pool says February 5, 2013 at 4:02 am Sounds so good! I would have never thought to add the taco seasoning. Thanks for linking up at Romance on a dime! Reply
jennikolaus says August 6, 2013 at 4:45 pm These sound SO yummy!! My boys would love me if I made these for them! Pinning! 🙂 Reply
Tricia says February 19, 2022 at 2:44 pm So simple, and yet so flavorful! We usually dump all the toppings into a quesadilla and then add cheese and I loved mixing it all together first and then putting it in each tortilla. It’s a nice way to make sure they’re being portioned evenly. We used an already-opened pack of 6 burrito tortillas, substituted a can of “mexicorn,” and substituted a random concoction of Adobo seasoning, cumin, chili powder, onion powder, and garlic powder for the taco packet. We ended up with about 6 “loose” cups of the mix (or 4 very packed down cups — I used a large Pyrex measuring cup as my mixing bowl so I could see what I’d have to divide by 6) so I portioned out 1 very loose cup of mix per tortilla and thought they were perfect! If you’re doing the original recipe with 8 burrito tortillas, then use 1/2 cup very packed mixture per tortilla. These reheat well for lunch the next day too if you don’t eat them all the first time. Will definitely make this again! Reply