This post may contain affiliate links.
These Black Bean Corn Quesadillas come together in just 15 minutes and are packed with 16 grams of protein per serving for a quick and easy vegetarian meal the whole family will love!
Table of Contents
These Black Bean Corn Quesadillas are quick, cheesy, and packed with flavour! They’re perfect for an easy weeknight meal or vegetarian lunch and even easier to make than my Tofu Fajitas and Veggie Enchiladas. The combo of sweet corn, hearty black beans, melty Tex-Mex cheese, and a touch of heat from jalapeño creates that classic restaurant-style quesadilla at home in under 15 minutes.
With 10 years of experience developing easy vegetarian recipes, I love finding ways to make everyday meals more satisfying and simple, and this one is a hit for the whole family (including toddlers!)
This veggie quesadilla recipe not only tastes delicious but is a perfectly balanced meal with whole-grain carbs, protein and fat so it will keep you feeling full and energized.It It would pair great with a side of Southwest Quinoa Salad or Air Fryer Tortilla Chips!
Why you’ll love this recipe
- Ready in 15 minutes: This entire recipe takes less than 15 minutes to make for the ultimate quick and easy meal.
- Filling and nutritious: Each serving of this recipe has 390 calories, 7 grams of fibre and 16 grams of protein! Also try this Black Bean Burrito Bowl for another filling meal.
- Customizable: This quesadilla recipe is easy to customize. So feel free to swap out or add any veggies you love!
Key Ingredients
- Tortillas: I use whole-grain flour tortillas in this recipe. Flour tortillas are typically used for quesadillas as they hold up well to the fillings. You can use gluten-free tortillas if needed, or corn tortillas like I use for these Buffalo Cauliflower Tacos.
- Cheese: I like to use a mix of cheddar and monterey jack cheese. You can also use Mozzarella or any cheese you love. If using pre-shredded cheese, keep in mind it wont be as stringy and stretchy as freshly shredded cheese.
- Corn: If it’s in season fresh corn is delicious in this recipe. Canned or frozen work too. If you have leftover corn use it to make a batch of my Corn Cucumber Salad to serve on the side!
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Black Bean Corn Quesadillas
Step 1: Heat the oil in a skillet over medium heat. Add onion and sauté for 1 minute, then add the peppers and sauté 2 minutes.
Step 2: Add black beans, corn, chili powder, salt and pepper and mix together.
Step 3: Sprinkle cheese onto a large tortilla in a pan on medium-heat.
Step 4: Add the black bean corn mixture to the pan.
Step 5: Fold the tortilla in half and let brown on one side.
Step 6: Flip the tortilla and brown on the second side, until the cheese is melted.
What To Serve With Quesadillas
You can serve the quesadillas on their own, or if you prefer to have a dipping sauce you can serve them with the following:
- Cottage Cheese Queso
- Tomato salsa
- Easy Mango Salsa
- Vegan Queso
- Guacamole
- Spanish Rice and Beans
How to store and reheat
Let quesadillas cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a pan or toaster oven for the best texture. (The microwave will make the quesadilla soggy.)
Jess’s Tips
- Cut veggies evenly: Chop everything into small, same-sized pieces so the filling cooks quickly and evenly, and it’s easier to get a bit of everything in each bite!
- Use fresh or frozen corn: Fresh corn will taste the bet, but frozen or canned work great too. Just thaw and drain it well before using. If you have too much corn also make a batch of this Vegan Corn Chowder.
- Shred your own cheese: Pre-shredded cheese doesn’t melt as well. For the best melt and stretch, shred a block of cheese yourself.
- Don’t overfill: Too much filling will will fall out and make it difficult to eat.
- Make it your own: Add any veggies you love like sautéed mushrooms, zucchini, or spinach.
Frequently Asked Questions
Yes! These freeze well. Let cooked quesadillas cool completely, then freeze in a single layer before transferring to a container or freezer-safe bag. Reheat from frozen in a toaster oven or oven.
For the best texture, reheat in a pan or toaster oven or oven to keep the tortillas crisp! I don’t recommend using a microwave.
Yes. These quesadillas are packed with fibre, protein, carbs and whole-grains making them a healthy meal option.
Try These Mexican-Inspired Recipes Next!
Gluten Free
One Pan Mexican Quinoa
Main Dishes
Black Bean Veggie Burritos
Main Dishes
Easy Tofu Sofritas (Chipotle Copycat)
Appetizers & Sides
The Best Vegetarian Nachos
If you tried these Black Bean Corn Quesadillas or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Black Bean Corn Quesadilla
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main
- Method: Pan-fry
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Black Bean Corn Quesadillas are ready in just 15 minutes for an easy meal the whole family will love!
Ingredients
- 1 tbsp avocado oil (or vegetable oil)
- 1/4 cup chopped red onion
- 1 jalapeno pepper, chopped
- 1/2 red pepper, chopped
- 1/2 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 tsp chilli powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 large tortillas (8-10″ diameter)
- 1 cup cheese, shredded (I use a mix of cheddar and monterey jack)
Instructions
- Heat the oil in a skillet over medium heat. Add red onion and sauté for 1 minute.
- Add jalapeño and red bell pepper and cook for another 2 minutes, stirring often.
- Add black beans, corn, chili powder, salt and pepper. Cook for 1 more minute to warm everything through, then remove from heat.
- Heat a clean, dry pan or lightly greased skillet over medium heat. Place one tortilla in the pan.
- On one half of the tortilla, sprinkle ½ cup of cheese and spoon on half the veggie mixture. Fold the tortilla in half to cover.
- Cook for 2–3 minutes until golden brown, then flip and cook the other side until the cheese is melted and the outside is crispy.
- Repeat with the second tortilla.
- Transfer to a cutting board, let cool slightly, and slice into quarters.
Notes
- Cut veggies into even pieces so they cook quickly and evenly.
- Use fresh, canned or thawed frozen corn,
- Shred a block of cheese for the best melt and texture.
- Don’t overfill the quesadillas or the filling may spill out.
- Mix in any veggies you love like mushrooms, zucchini, or spinach.
This is exactly the kind of recipe I need for busy weeknights. It used up a bunch of leftover veggies in my fridge, and came together really fast. I’ll definitely be keeping this one in the rotation. These are simple, satisfying, and easy to tweak depending on what I have on hand.
Easy and yummy! Love all the recipes I have tried on this site so far, this one included!
So glad you enjoyed it Lara!