Corn Black Bean and Red Onion Quesadillas
Bursting with vibrant flavors and wholesome ingredients, these Corn Black Bean and Red Onion Quesadillas are the ultimate quick and satisfying meal. Perfectly crisp flour tortillas are loaded with a zesty filling of seasoned black beans, sweet corn, and finely diced red onion, topped off with gooey melted cheddar cheese and fresh cilantro. A hint of cumin and chili powder adds a smoky depth, making every bite irresistibly savory. Ready in just 25 minutes, these quesadillas are a versatile option for lunch, dinner, or a party snack. Serve them with creamy sour cream and tangy salsa for a crowd-pleasing dish that’s vegetarian-friendly and packed with protein and fiber. Perfect for busy weeknights or a casual gathering, this recipe strikes the perfect balance of ease, flavor, and nutrition.
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Recipe Information
Ingredients
- 4 large Flour tortillas
- 1 cup Cooked black beans
- 1 cup Sweet corn kernels (fresh, canned, or frozen)
- 0.5 medium Red onion, finely diced
- 1.5 cups Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil or butter
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
In a medium bowl, combine the black beans, corn, red onion, cilantro, cumin, chili powder, salt, and black pepper. Stir well to evenly distribute the spices.
Lay one tortilla flat on a clean surface. Sprinkle a layer of shredded cheddar cheese (about 1/4 cup) over half of the tortilla.
Spoon about 1/4 of the bean and corn mixture on top of the cheese layer. Sprinkle an additional 1/4 cup of cheese on top of the filling.
Fold the tortilla in half to cover the filling and press gently to flatten slightly. Repeat with the remaining tortillas and filling.
Heat 1/2 tablespoon of olive oil or butter in a large skillet over medium heat. Once hot, place a folded quesadilla in the skillet and cook for 2-3 minutes on one side, or until golden brown and crispy.
Carefully flip the quesadilla with a spatula and cook for an additional 2-3 minutes on the other side, until the cheese is melted and the tortilla is evenly browned. Repeat with the remaining quesadillas, adding more oil or butter to the skillet as needed.
Remove the quesadillas from the skillet and let them rest for 1-2 minutes. Cut each into thirds or quarters using a sharp knife or a pizza cutter.
Serve warm with sour cream and salsa on the side for dipping, if desired.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.5 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
