15 Minute Black Bean and Corn Quesadillas

By Jessica Hylton -

These 15 Minute Black Bean and Corn Quesadillas are so perfect for a quick weeknight dinner! They come together incredibly quick and are so flavourful!

side angle view of a stack of four quesadillas on a brown cutting board with a dollop of white cream on top and parsley, with salsa and lime in the background

This post was originally published in March 2018 and has since been slightly updated and re-published in July 2020.

I’m sure we all have those days where we just want something SUPER EASY for dinner. I know that after some really rough and long days I’m so tired that I will definitely have breakfast for dinner. Blogger tip there for ya. If you’re still trying to keep up some nutrition, these Black Bean and Corn Quesadillas are for you. They are so easy they don’t even really need a recipe, but those flavours just go SO well together don’t they?!

close up an overhead view of four quesadillas sliced on a brown cutting board with some cheese pull and a slight oozing of ingredients, with a sprinkle of parsley, with salsa and lime, white cream and jalapeños slices surrounding it
You think you’ve had Mexican food, and then you go to Mexico. Again, my mind was blown away by how amazing Mexican food really can be. All the flavours. The heat. All the freshness! When you’re having quesadillas in Mexico, they are over the top, beyond delicious and so flavourful.
 
If you’ve been here before you know I love all forms of Mexican food. Burrito bowls, Mexican street corn – the works. I love that each meal is packed with a variety of ingredients, sauces, and of course, avocado. Hello food heaven.
 
a further away shot of an overhead view of four quesadillas sliced on a brown cutting board with some cheese pull and a slight oozing of ingredients, with a sprinkle of parsley, with salsa and lime, white cream and jalapeños slices surrounding it
 
I miss the food so much, but these Black Bean and Corn Quesadillas will work well to help that craving whenever it pops up. I also love that you can also make fresh beans and grilled corn and even homemade cheese if you please to make these even more incredible. In summary, these Black Bean and Corn Quesadillas are:
 
  • Quick
  • Crisp on the outside
  • Have lots of protein
  • Are incredibly easy to make
  • So customisable
  • Very yummy
overhead view of a stack of four quesadillas on a brown cutting board with a dollop of white cream on top and parsley, with salsa and lime in the background
 
I kept it simple with a dollop of cashew cream or vegan sour cream, but you can use any dip you’d like. Creamy guacamole or just smashed avocado with some lime and salt would also taste amazing on top of these. Also, extra jalapeños, because yes.
 
Enjoy friends! Keep it simple and let me know what you’re thinking in the comments below!
 
See me make this recipe below:
 
These 10 Minute Black Bean and Corn Quesadillas are so perfect for a quick weeknight dinner! They come together incredibly quick and are so flavourful! via https://jessicainthekitchen.com

side angle view of a stack of four quesadillas on a brown cutting board with a dollop of white cream on top and parsley, with salsa and lime in the background

15 Minute Black Bean and Corn Quesadillas

These 15 Minute Black Bean and Corn Quesadillas are so perfect for a quick weeknight dinner! They come together incredibly quick and are so flavourful!
by: Jessica in the Kitchen
Prep Time 9 minutes
Cook Time 6 minutes
Total Time 15 minutes
Servings 1 servings
Course 30 Minute Meals, Dinner
Cuisine Mexican, Universal
Keyword Dairy Free, Egg Free, Gluten Free, vegan, Vegetarian
Ingredients
  • 2 tortillas 8-inch (use corn tortillas for gluten free)
  • 3 tablespoons corn freshly cooked or canned and rinsed
  • 3 tablespoons tomatoes diced
  • 3 tablespoons black beans freshly cooked or canned and rinsed
  • ½ jalapeño finely diced
  • 1/4 teaspoon cumin
  • ¼ teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon chopped parsley finely chopped
  • 1/2 cup vegan shredded cheese
  • chopped parsley for garnish
  • 2 tablespoons vegan sour cream or yogurt or cashew cream or any dip/sauce you prefer
Instructions

Instructions

  • In a bowl, mix together the corn, tomatoes, black bean, parsley, cumin, paprika, chili powder and jalapeños.
  • Place the two tortillas down on a plate or cutting board. On one of the tortillas, add black bean mixture and spread over the tortillas. Sprinkle the cheese over the mixture. Cover with the other tortilla and press together.
  • In a pan over medium high heat, add the coconut oil to grease the pan.
  • Place the quesadilla in the pan to cook until crispy, about 3 minutes, and then flip. NOTE: If you're having trouble flipping, you can slide it on to a plate then flip it in the plate then place it back onto the machine. Remember that the cheese is holding it together, so press it firmly together to ensure both sides are sticking together.
  • When crispy, remove from the pan and place onto a plate. Cut into four equal pieces (I like to use a pizza cutter) and top with the greek yogurt or coconut yogurt and some parsley. Enjoy!

Video

NOTES
This recipe makes one serving, but you can double or triple it as many times as you'd like!
Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Nutrition

Calories: 474kcal | Carbohydrates: 67g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Sodium: 984mg | Potassium: 451mg | Fiber: 9g | Sugar: 6g | Vitamin A: 881IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 4mg
by Jessica

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Recipe Rating




9 comments

  1. cakespy says:

    I love how the fillings are piled so fat and high! These quesadillas look delicious.

  2. These quesadillas are a little slice of Mexican heaven! this look amazing, I love how easy they are to put together…great post and recipe 🙂

  3. Ashley says:

    This recipe looks great and I can’t wait to make it! What vegan cheese did you use?

  4. Corina says:

    5 stars
    These quesadillas looks yummy Jessica- I’m gonna try them today .Your E- book has been super helpful and interactive!! Thanks again

    • Jessica says:

      Yay! I’m happy you are finding the e-book useful! You should definitely try the quesadillas and tell me what you think! Thank you so much for supporting me I hope you have a great day!

      – Jessica

  5. Nicole says:

    This looks delicious and I would.love to try it. You mentioned corn quesadillas…. would those have any flour on them? I dont eat white flour… please let me know what I can use. Thank you so.much, your recipes are always amazing.

    • Gavin | Jessica in the Kitchen says:

      Hi Nicole! Thanks so much for reading! Corn quesadillas don’t have flour in them so you are good to go!

  6. Gina says:

    This looks amazing! I want to make these but I ran out of jalapeños- do you think a little chipotle in adobo would work as a sub?

    • Gavin | Jessica in the Kitchen says:

      That can definitely work in a pinch. Thank you so much for reading!

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