Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas

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Adjust Servings:
4 Corn or Flour Tortillas
15 ounce can, drained & rinsed Black Beans
1 cup Frozen Corn
1 cup Salsa
0.5 teaspoon (optional) Sea Salt
4 Tablespoons (I am using vegan mozzarella) Shredded Cheese
1 cup, diced Cherry Tomatoes
0.5 cup, diced Red Onion
3 Tablespoons, finely chopped Fresh Cilantro/Parsley
1 Avocado

Black Bean and Corn Quesadillas

  • 20 Minutes
  • Serves 4
  • Easy




10-ingredients, vegan friendly black bean and corn quesadillas!

This recipe could not be any easier and takes less than 20 minutes to make.

The secret to a quick and maximum delicious outcome is store-bought salsa!

Yes, it’s time to cheat a little and the salsa adds so much flavor, I do not need to add any salt either.

I like using a mild, double roasted salsa but use whatever you have on hand or like to eat.

To keep it plant-based, I am using vegan cheese but you can use any cheese your heart desired or skip it all together.

What’s great about this recipe is that you don’t really need to go by these measurements.

It’s completely acceptable (and preferred) to eye ball it.

Once the canned black beans are drained and rinsed, they are added to a pot to heat through with the frozen corn and salsa.

Rinsing the canned beans is a necessary step as it removes excess salt and starch to improve flavor. It can also remove the metallic flavor sometimes found in canned beans.

Once the quesadilla filling is heated through, it’s time to assemble the quesadillas then toast them in a skillet for that crispy outside and hot and melty inside!

Quesadillas need a topping which is why I like to serve mine with a simple 3 ingredient pico de gallo and avocado slices.

Both the pico and the avocado add a fresh bite as well as color to the dish.




Make The Pico de Gallo

Wash, dry then dice the tomatoes and add them to a bowl.

Peel and dice the red onion and add them to the tomatoes.

Lastly, wash then chop the parsley/cilantro, add it to the bowl then mix with a spoon.

Cover the bowl, set aside and allow the flavors to develop while you make the quesadillas.


Make The Filling

Drain and rinse the black beans then add them to a sauce pan along with the frozen corn and salsa.

Cover the pot and heat on medium-high heat until it starts to simmer.

Give it a stir and heat through, about 5-8 minutes in total.


Assemble The Quesadillas and Pan Fry

Heat a large non-stick skillet then add about 1 Tablespoon of oil (I use olive or grape-seed oil).

While the skillet heats up, assemble the quesadillas.

Add some shredded cheese to one half of the tortilla then top with a spoonful of the black bean & corn filling.

Fold the tortilla then place them into the heated skillet.

Pan fry on medium heat for 3-4 minutes or until lightly golden and toasted. Flip and toast the other side for 2-3 minutes.



I like to cut the quesadillas in half for easy handling and eating.

Serve with the pico de gallo and sliced avocado.

Store any of the leftover filling and pic de gallo separately in the refrigerator for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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