These black bean and corn quesadillas are done in just 15 minutes, making them perfect for a quick weeknight dinner! With melty vegan cheese, hearty black beans, and sweet corn, they’re satisfying and delicious.

Stack of black bean and corn quesadilla wedges on wooden board

I’m sure we all have those days where we just want something SUPER EASY for dinner. Black bean and corn quesadillas to the rescue! They are so easy they don’t even really need a recipe and even though they’re simple, they don’t taste like convenience food.  These quesadillas pack in lots of Mexican flavours, all sandwiched between two crispy tortillas. Yum!

Why Black Bean and Corn Quesadillas Belong on Your Menu

These black bean and corn quesadillas are a perfect combination of flavour and ease—exactly what you need for a weekday meal plan!

  • A simple weeknight meal. With minimal ingredients and a quick cooking time, these quesadillas are ideal for busy weeknights when you want something tasty, but don’t have a lot of time to spend in the kitchen. They’re done in just 15 minutes!
  • Super versatile. These vegan quesadillas can be customised by switching up the veggies, beans, and cheese, along with the level of heat. Make them your own!
  • Big, bold flavours. Cheese quesadillas aren’t exactly known for being boldly flavoured, but this black bean and corn quesadilla recipe jazzes things up with Mexican spices, hearty beans, and veggies. Like my Crispy Zucchini Tacos and Vegan Burrito Bowls, they prove vegan food can be even MORE delicious than the original version!
Overhead view of black bean and corn quesadilla cut into wedges

Notes on Ingredients

Here’s the simple list of ingredients you’ll need to make black bean and corn quesadillas. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Tortillas – You can use traditional flour tortillas or corn tortillas to make your quesadillas gluten-free.
  • Corn – Any kind you like, whether it’s fresh, frozen, or canned.
  • Tomatoes – Or swap in some chunky tomato salsa.
  • Black beans – I use canned beans for convenience. Just rinse and drain them well to get rid of that canned bean flavour.
  • Jalapeño pepper – Feel free to adjust the amount based on your heat preference.
  • Spices – Ground cumin, paprika, and chili powder.
  • Parsley – Or cilantro.
  • Vegan shredded cheese – Make sure you choose one that melts well!
  • Vegan sour cream or yogurt – For dipping! I like my homemade Vegan Sour Cream and Vegan Yogurt.

How to Make Black Bean and Corn Quesadillas

These black bean and corn quesadillas are quick and easy to make! You’ll find the full instructions in the recipe card at the bottom of the post.

  • Make the filling. Stir together the corn, tomatoes, black beans, parsley, cumin, paprika, chili powder, and jalapeños.
  • Assemble. Set two tortillas on a work surface. Add the bean mixture to one of the tortillas and scatter the vegan cheese over the top. Set the second tortilla on top of the first, sandwiching the fillings in between.
  • Cook. Melt coconut oil in a pan set over medium-high heat. Add the quesadilla and cook both sides until crispy, about 3 minutes per side. 
  • Serve. Transfer to a plate, cut into wedges, and serve with your desired toppings and garnishes.
Stack of black bean and corn quesadilla wedges on wooden board

Tips for Success

  • Scale it up. As written, this is a meal for one, but you can easily scale up the ingredients to make multiple quesadillas at once. If you have a long griddle that attaches to your stovetop, that’s perfect for cooking 2 or 3 at the same time!
  • Use a non-stick pan. Or a well-seasoned skillet. This keeps the quesadillas from sticking to the pan in case some of the vegan cheese oozes out.
  • Smash it a little. It’s easier to flip the quesadilla if the tortillas are sticking together, so I like to place a spatula on top of it and press down firmly to smash it together a bit.

Variations

Here are some creative twists you can try to elevate the classic quesadilla.

  • Try another bean. Pinto beans and refried beans would also work well!
  • Add vegan chicken. This Vegan Chicken would be an excellent addition to work a little more protein into your dinner!
  • Go beyond cheese. If you’re not a fan of store-bought vegan cheeses, try adding my Creamy Vegan Queso instead, or swap in refried beans for a creamy element that will help hold the tortillas together.

Serving Suggestions

I love vegan sour cream or yogurt with these black bean and corn quesadillas, but creamy guacamole or smashed avocado with some lime and salt would also taste amazing. You can garnish with Quick Pickled Red Onions for some tangy crunch or serve your quesadillas alongside Quinoa and Corn Salad to round out your meal.

Overhead view of black bean and corn quesadilla cut into wedges

How to Store and Reheat Leftovers

  • Refrigerator: Leftover black bean and corn quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freezer: You can also freeze these quesadillas by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. They will last for up to 2 months. 
  • To reheat: Warm up the quesadillas in a skillet set over medium heat. This will help restore their crispiness! An air fryer also works well. You can use a microwave, but the quesadillas won’t be as crispy that way.

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Stack of black bean and corn quesadilla wedges on wooden board

Black Bean and Corn Quesadillas

Servings: 1 servings
Prep Time: 9 minutes
Cook Time: 6 minutes
Total Time: 15 minutes
These easy black bean and corn quesadillas are done in just 15 minutes, making them perfect for a quick weeknight dinner!
5 (from 13 ratings)
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Ingredients

  • 2 tortillas, 8-inch (use corn tortillas for gluten free)
  • 3 tablespoons corn, freshly cooked or canned and rinsed, 45 grams
  • 3 tablespoons tomatoes, diced, 30 grams
  • 3 tablespoons black beans, freshly cooked or canned and rinsed, 45 grams
  • ½ jalapeño, finely diced
  • ¼ teaspoon cumin, 0.5g
  • ¼ teaspoon paprika, 0.5g
  • ¼ teaspoon chili powder, 0.5g
  • 1 teaspoon chopped parsley, finely chopped, 1g
  • ½ cup vegan shredded cheese, 60g
  • chopped parsley, for garnish
  • 2 tablespoons vegan sour cream, or vegan yogurt, cashew cream or any dip/sauce you prefer, 30g

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!

Notes

  • This recipe makes one serving, but you can double or triple it as many times as you’d like!
  • Refrigerator: Leftover black bean and corn quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freezer: You can also freeze these quesadillas by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. They will last for up to 2 months.
  • To reheat: Warm up the quesadillas in a skillet set over medium heat. This will help restore their crispiness! An air fryer also works well. You can use a microwave, but the quesadillas won’t be as crispy that way.
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

Disclaimer: 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.

Cuisine: Mexican, Universal
Course: 30 Minute Meals, Dinner
Author: Jessica Hylton