Black Bean and Cheese Quesadillas

5 from 8 votes

Simple and easy, the perfect lunch or party appetizer! These Black Bean and Cheese Quesadillas are so simple and full of flavor. I seasoned my beans and corn then added them to the tortilla with cheese.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Main Course

Cuisine: American, Mexican, Tex-Mex

Keyword: Black Bean and Cheese Quesadillas

Servings: servings

Author: Jennie Duncan

Ingredients

4 flour tortillas
1 cup corn (canned)
15 oz black beans
1/2 teaspoon cumin
2 cups colby jack cheese (shredded)
2 teaspoons butter

Instructions

Start by draining and rinsing corn and black beans then place in a small mixing bowl. Season with cumin and mix.
Heat skillet over medium heat and 1/2 teaspoon of butter. Place a tortilla in the skillet and add 1/2 cup of shredded cheese along with a spoonful or two of your seasoned beans and corn. Fold in half and allow to cook for a few minutes before flipping.
Cook until cheese is melted then remove from the skillet. Repeat with the remaining tortillas.

Notes

Black Bean and Cheese Quesadillas Serving Options:

I love serving these quesadillas topped with fresh diced cilantro and sour cream. Share in the comments your favorite thing to serve with them.

Corn and Bean Options:

For this recipe, I used both canned black beans and corn. If you want to use something else check out these tips.

Frozen corn: If you want to use frozen corn you will want to fully thaw it before using. Once thawed you can follow the remaining instructions.
Fresh corn: If you would like to use fresh corn you will need to cook until softened first. Once soft drain well and continue with the remaining instructions.
Dry beans: When using dry beans you would want these prepared before adding them to your quesadillas. Cook them according to the package instructions then continue with the remaining instructions.

Nutrition