Black Bean and Corn Quesadillas

These easy black bean and corn quesadillas are done in just 15 minutes, making them perfect for a quick weeknight dinner!

Course 30 Minute Meals, Dinner

Cuisine Mexican, Universal

Prep Time 9

Cook Time 6

Total Time 15

Servings servings

Calories 474

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

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!

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.