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

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Side 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

Servings: 1 servings
Prep Time: 9 minutes
Cook Time: 6 minutes
Total Time: 15 minutes
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!
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
  • 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 

  • 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!
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.
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