Go Back
To create the perfect Crispy Black Bean Quesadillas, it’s essential to gather the right ingredients. Each component plays a crucial role in building the flavors and textures that make this dish so enjoyable. Here’s a breakdown of the key ingredients you’ll need:

Crispy Black Bean Quesadillas

Discover the delicious world of Crispy Black Bean Quesadillas, a nutritious vegetarian dish packed with flavor. This easy recipe features a satisfying blend of black beans, corn, cheese, and spices, all wrapped in golden-brown tortillas. Perfect for breakfast, lunch, or dinner, these quesadillas are versatile and customizable to suit any palate. Elevate your meal with fresh garnishes and vibrant sides for an unforgettable dining experience. Enjoy the crunch and taste without compromising health!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheese (such as Monterey Jack or cheddar)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

4 large flour tortillas

2 tablespoons olive oil (or cooking spray for lighter option)

Fresh cilantro, chopped (for garnish)

Sour cream or guacamole (for serving)

Instructions
 

Prepare the Filling: In a large mixing bowl, combine the drained black beans, corn kernels, shredded cheese, chopped red onion, minced garlic, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

    Assemble the Quesadillas: Lay out two tortillas on a clean surface. Divide the filling mixture evenly between the two tortillas, spreading it out to cover one half of each tortilla. Fold the other half of the tortilla over the filling to create a half-moon shape.

      Cook the Quesadillas: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, carefully place one quesadilla in the skillet. Cook for about 3-4 minutes, or until the underside is golden brown and crispy. Flip the quesadilla and cook for another 3-4 minutes on the other side. Remove from the skillet and repeat with the second quesadilla, adding the remaining olive oil if necessary.

        Slice and Serve: Once cooked, remove the quesadillas from the skillet and allow them to cool for a minute. Slice each quesadilla into wedges. Garnish with fresh cilantro and serve with sour cream or guacamole on the side.

          Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings