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!
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?!
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.
I miss the food so much, but these Black Bean and Corn Quesadillas will work well to help that craving whenever it pops up. They’re are like a little slice of Mexican heaven, without a lot of work. Of course you can go the extra mile with these to use fresh beans and grilled corn, but we’re trying to keep it quick and easy. In summary, these Black Bean and Corn Quesadillas are:
Crisp on the outside
Have lots of protein
Are incredibly easy to make
I kept it simple with a dollop of yogurt on top, but you can use any dip you’d like. Creamy guacamole or just mashed 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!
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 greek yogurt or coconut yogurt
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!