These easy black bean and corn quesadillas are a healthier twist on the cheesy classic! A little crumbled cotija cheese adds a salty flavor while the beans and corn help bulk up this meal and make it hearty and delicious!

black bean and corn quesadillas
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Quesadillas are one of the easiest meals to make, and with a few extra ingredients, you can turn a basic quesadilla into a deliciously healthy meal! I love adding black beans for extra protein and fiber. The corn adds a little sweetness, and the salty cotija cheese adds plenty of flavor, without adding too much cheese.

Black Bean and Corn Quesadilla Ingredients

  • Flour tortillas– A soft flour tortilla is essential! You can use a large tortilla and fold it in half or use two taco sized tortillas.
  • Cheddar cheese– Cheddar cheese is perfect for an ooey, gooey, melty filling.
  • Cotija cheese or Feta cheese– Cotija or feta adds a nice salty flavor to the quesadilla. Cotija is crumbly cheese that doesn’t melt and is frequently used in Mexican-style recipes. Feta has a similar flavor and it may be easier to find.
  • Black beans– These add protein and fiber, making this recipe a great meatless meal! For even more flavor, use these Mexican Black Beans in your quesadilla!
  • Corn– You can use canned or frozen corn for this recipe.
  • Garlic powder- I like the flavor of garlic powder vs. raw garlic as it has a more mild flavor.
  • Onion powder- This adds depth to the flavor of the quesadilla.
black bean and corn quesadillas

What is Cotija cheese?

Cotija cheese is an aged Mexican cheese typically made from cow’s milk. It has a crumbly texture and doesn’t melt when heated. It adds a salty flavor to this recipe, but if you can’t find it, feta is an acceptable substitute. It has a similar flavor and texture.

The Best Tortillas for Quesadillas

The best tortillas to use are soft, flour tortillas. I like to use taco-sized tortillas, but if you have a larger burrito size, just fold it in half. I don’t recommend using the street taco size, which is too small and difficult to fill. You can use a whole wheat tortilla if you want to add additional protein and fiber to this recipe.

Quesadilla Topping Ideas

You can also customize your quesadilla with your favorite toppings! Here are a few suggestions to get you started:

black bean and corn quesadillas

Quesadilla Tips

If it’s too hard to flip the quesadilla without the insides spilling out, slide the quesadilla off the pan onto a plate. Top with another plate and then flip it over. Slide it back onto the pan and continue cooking.

Freshly shredded cheese melts easier than pre-shredded cheese. Pre-shredded cheese has additives to prevent clumping, and that can make it harder to melt. Feel free to use whatever cheese you like, but pre-shredded may need a few extra minutes to cook.

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Quick & Easy: Black Bean and Corn Quesadilla

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
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Description

These easy black bean and corn quesadillas are a healthier twist on the cheesy classic! A little crumbled cotija cheese adds a salty flavor while the beans and corn help bulk up this meal and make it hearty and delicious!

Ingredients

Units Scale
  • 2 large whole wheat flour tortillas or 4 small tortillas
  • 1/2 cup frozen corn
  • 3/4 cup canned black beans, rinsed and drained
  • 3 tablespoons cotija cheese or crumbled feta cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Guacamole, hot sauce, or salsa for topping (optional)

Instructions

  1. Preheat a large skillet and spray with non-stick spray (I use grapeseed oil.)
  2. To thaw the frozen corn, place in a glass bowl with 2 tbsp of water and microwave for 45 seconds. Drain and place in a mixing bowl.
  3. Combine the black beans, cotija cheese, cheddar cheese, garlic, and spices with the corn.
  4. Place one of the tortillas in the preheated pan and top with the bean and corn mixture.
  5. Cover with the other tortilla and cook on med-low heat until the cheese is melted and the tortilla begins to brown.
  6. Once the cheddar cheese is melted and the tortillas are crispy remove from the stove and serve with your favorite toppings.

Notes

If it’s too hard to flip the quesadilla without the insides spilling out, slide the quesadilla off the pan onto a plate. Top with another plate and then flip it over. Slide it back onto the pan and continue cooking.

Need an easy side dish idea? Try this Mexican Street Corn salad! It’s the perfect side dish for tacos or quesadillas!

mexican street corn salad

Looking for more easy Mexican recipes? Try one of these tasty recipes below!

Oven Baked Tacos

oven baked tacos

Easy Pinto Bean Soup

pinto bean soup

This post was originally published in September 2015. Updated April 2020.