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Black Bean & Corn Quesadillas

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Cook Time


  • 1 teaspoon olive oil
  • 1 clove garlic , minced
  • 1/4 small onion , chopped
  • 1/4 bell pepper any color, chopped
  • 15 ounce can black beans, drained and rinsed
  • 1 cup corn 
  • 1/4 cup salsa
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 cups shredded cheese 
  • 4 large flour tortillas
  • sour cream , for serving


Step 1.

Add olive oil to a large skillet over medium high heat. 

Step 2.

Add the onion and bell pepper and saute for 1-2 minutes. 
Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine. 

Step 3.

Reduce heat. Taste and adjust seasonings, if desired. 
Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer. 

Step 4.

Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden. 

Step 6.

Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown. 
Serve with sour cream and salsa.

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