These Easy Black Bean and Corn Quesadillas make a delicious Meatless Monday meal. They are quick, and simple and ready in 20 minutes or less. Making the filling ahead of time, is a great way to make these quesadillas as an after school snack or for a quick grab and go 10-minute dinner. They freeze great, and are easy to reheat in the microwave. The best part about these Black Bean and Corn Quesadillas is that they are absolutely loaded with vegetables, but your kids will only be able to taste the corn.
Put your own spin on these quesadillas and add your favorite vegetables in the filling. In place of zucchini, use spinach or use leftover vegetables from another nights dinner.
Black Bean and Corn Quesadilla Recipe
First of all, gather your ingredients. To make these delicious and easy black bean and corn quesadillas you will need:
1 pkg flour tortillas
1 15oz can black beans
1 15oz can petite diced tomatoes, drained (regular diced will do too, but the petite diced cook faster and almost melt into the filling, plus they are easier for little mouths to chew)
1 1/2 cup frozen corn
1/2 jalapeno, minced
1/2 red onion, minced
1/4 red pepper, minced
1 tbsp garlic, minced
1 zucchini, grated
3 tbsp taco seasoning (or: 1 tbsp chili powder, 1 tbsp cumin, 1 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, 1 tsp black pepper and 1 tsp oregano)
2 cups shredded cheddar cheese
pico de gallo, for serving
To Make The Filling:
Measure out and prepare all of your ingredients – I think that this is the most important part in cooking. The pro’s call it mis en place. But, having all of your ingredients ready to just toss into the pan makes cooking quicker and easier.
Add 2 tbsp olive oil to a large skillet, over medium-high heat and heat until shimmering. Add onion, jalapeño and red bell pepper. Stir to coat the veggies in oil, and cook until the onions start to become translucent – about 5-8 minutes.
Add tomatoes and zucchini to other veggies and stir to combine. Cook an additional 5 minutes, until the zucchini starts to soften.
Add taco seasoning, black beans and corn reduce heat to medium, and stir to combine. Cook, stirring frequently for 10 minutes. The black beans will soften, and the liquid will thicken.
Remove from hear once your vegetables are softened, and the beans are warmed throughout. Get ready to make the quesadillas.
Making Black Bean & Corn Quesadillas:
Heat a non-stick pan or a griddle over medium-high heat and spray with Pam or brush with cooking oil.
Place one flour tortilla in the pan, and add a small hand full of cheese to half of the tortilla.
Add 1/4 cup of Black Bean and Corn filling, and smooth out to make sure that the filling is even across the tortilla half. Top black bean and corn filling with half a handful of shredded cheese.
Using tongs, carefully fold the top of the tortilla over, and press down to close. Cook for 3-5 minutes, or until the tortilla moves freely from the pan. This is the hardest part of making these quesadillas – waiting. When using a non-stick pan, it will let you know when it is ready, because if you just swirl the pan around, the tortilla will move freely.
Once it moves freely, flip tortilla over and cook an additional 3-5 minutes on the other side.
Remove from heat, and transfer to a cutting board. Allow to cool 1-2 minutes, and using a pizza cutter, slide into equal size pieces. We cut ours into fours because it’s easy for Anthony to eat.
How To Make Black Bean & Corn Quesadillas A Freezer Meal:
At this point you can go ahead and cook as many of these as you wish, or as many as the filling will allow. If you want to freeze them for an easy grab and go lunch, or as an after school snack; allow black bean and corn quesadillas to cool, and place on a cookie sheet in a single layer. Freeze for 2-4 hours, and then transfer to a labeled freezer bag. To reheat, throw quesadilla in the microwave for 2 minutes and serve with your favorite dip!