Easy 5-Ingredient Black Bean Quesadilla Recipe with Homemade Corn Salsa
A quick and easy black bean quesadilla with fresh corn salsa, perfect for busy weeknights or casual gatherings. This recipe balances smoky, cheesy flavors with a bright, fresh salsa for a satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings (2 quesadillas) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 4 flour tortillas (8-inch)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup shredded cheese (sharp cheddar or Mexican blend)
- 1 cup fresh corn kernels (grilled, roasted, or fresh off the cob)
- Juice of 1 lime
- Optional: pinch of cumin or chili powder
- Optional: pinch of salt or chopped cilantro for corn salsa
- Optional: diced jalapeño or hot sauce for heat
Instructions
- Prepare the corn salsa: In a mixing bowl, combine 1 cup fresh corn kernels with juice from 1 lime. Toss gently to coat. Optionally add a pinch of salt or chopped cilantro. Set aside.
- Heat your skillet: Place a non-stick or cast iron skillet over medium heat and warm for about 2 minutes.
- Assemble the quesadilla: Lay one tortilla flat and evenly spread ½ cup drained black beans over half of it. Sprinkle ½ cup shredded cheese on top of the beans. Fold the tortilla over to create a half-moon shape.
- Cook the quesadilla: Place the folded tortilla in the hot skillet. Cook for 3-4 minutes on one side until golden and crispy. Carefully flip and cook the other side another 3-4 minutes until the cheese is melted and the tortilla is crisp all over.
- Repeat: Make the second quesadilla the same way with the remaining beans, cheese, and tortilla.
- Serve: Cut each quesadilla into wedges and serve immediately with the fresh corn salsa on the side or spooned on top.
Notes
If cheese isn’t melting quickly, lower heat and cover skillet for a minute to trap heat. Avoid overfilling quesadillas to prevent tearing. Use a well-seasoned cast iron pan for best crispiness. Leftovers can be reheated in a skillet to maintain crispness; avoid microwaving.
Nutrition
- Serving Size: 1 quesadilla (half o
- Calories: 400
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 10
- Protein: 18
Keywords: black bean quesadilla, easy quesadilla recipe, corn salsa, quick dinner, vegetarian, 5-ingredient recipe