What is a Black Bean and Corn Quesadilla?
Quesadillas are some of my favorite meals. They are quick to put together and can easily be transported for quick lunches, frozen for quick suppers, and are super kid-friendly!
This black bean and corn quesadilla is the ultimate quick and budget-friendly meal. It’s packed with protein from black beans, sweetness from corn, and melted cheese in every bite—all wrapped in a crispy tortilla. Whether you’re looking for a meatless dinner or an easy lunch idea, this recipe checks all the boxes.
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This black bean and corn quesadilla is not only delicious it’s incredibly budget-friendly. Using pantry staples like canned beans, frozen corn, and shredded cheese keeps the cost low without sacrificing flavor. It’s a great meatless option that’s still filling and satisfying, making it perfect for feeding a family or meal prepping on a tight grocery budget. Plus, you can customize it with whatever veggies or leftovers you have on hand!
I would suggest making several of these and then putting parchment paper in between them so they do not stick, then stash them in a freezer safe bag or freezer-safe container so you always have a quick healthy meal option ready to go! I know you can buy similar items in the freezer, but trust me when I say these take pennies to make and you will be saving a lot of cash by doing this!
These quesadillas are perfect for meal prep with some cilantro lime rice or seasoned black beans as side dishes or for an easy family friendly meal.
Why You’ll Love Black Bean and Corn Quesadillas
You can make the Black Bean and Corn Quesadilla recipe in 15 minutes or less. Using canned vegetables really speeds this recipe along so you can easily have a meal in minutes for lunch, dinner, or meal prep them for the week.
This is a great meatless option which makes it vegetarian friendly and budget friendly. You can make this meal for under $5 and have multiple quesadillas made, it is even easier than going out for tacos!
Black bean and corn quesadillas use minimal ingredients and minimal dishes. You just your bowl to mix it in and a pan to cook them on. Keeping clean up easy makes it more likely to make a meal on a hectic day.
This is a pantry staples recipe as well. Black beans, corn, and quesadillas go on sale all the time. Stock up on them when you see that so you know you will always have a healthy meal option in your cupboard. This recipe also works with any type of cheese so you can get whatever is your favorite.
Tips for the Perfect Black Bean and Corn Quesadilla
Use medium heat so the tortilla will get crispy but won’t burn. If your pan feels really hot even on medium turn it down. Peek at the bottom of the tortilla to see if it is starting to turn golden brown. If it isn’t let it sit, if it is then flip it over and repeat the process.
Low heat will also ensure all the cheese melts on the inside without the quesadilla buring. This will help you get the amazing cheese pull you are craving.
It looks like a lot of filling in the bowl, but make sure you are using a scoop so that you do not overfill the quesadilla. This makes it easier to flip. The black bean and corn quesadilla recipe below does not have an amount to fill it with because you can use any size tortilla you want and the amount will vary depending on this.
Press down lightly (do not smash) your quesadilla with your spatula so that there will be even browning throughout the quesadilla.
Make sure that you let them rest for a minute or two before cutting. It will give you really clean slices if you do!
Meal Prep and Storage Tips
Prep the black bean and corn mix ahead of time and refrigerate for up to 3 days. This will make meal prep so easy during the week. It will also make sure the flavors will be enhanced so it will be delicious.
Leftover cooked quesadillas can be stored in the fridge for 2–3 days, do this by sticking them in your favorite food storage containers like these.
Reheat in a skillet or air fryer to keep the tortilla crispy, you can also microwave these easily if you only have that as an option at work.
To freeze, wrap cooled quesadillas individually and reheat from frozen. Store these in baggies like these and put a piece of parchment paper between them so they do not stick. Also, make sure they are totally cooled before you put them in the freezer.
Other Recipes to Try Like Black Bean and Corn Quesadillas
Sheet Pan Breakfast Quesadilla
Ingredients
Method
- Put beans in a mixing bowl and lightly mash. Next, add corn, and diced tomato. Sprinkle taco seasoning and lime juice, stir.
- Lay out the tortillas and divide the vegetable mixture across the shells. Sprinkle with cilantro and cheese.
- Place in a frying pan and heat the tortillas on low-medium heat until the insides have warmed and the tortilla has turned golden brown.
- Top with your favorite toppings.
- To take to lunch store in the fridge or freezer. Pull them out and warm them up in the microwave.