Main Dish Mexican

Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas_1 on Whisk Together

Book Update:  I’m still working on my Freezer Meal presentation and my post for the Heirloom Cookie Sheet company!  Plus readers will get a coupon code to use exclusively on here, so stay tuned!

Recipe Update:  We have been eating home more… though I guess we always have.  My husband’s back is out and the family cannot all go out to eat anymore.  So, I tried to make some interesting things for lunch.  This is a meatless recipe good for lunch or dinner served with some salsa and perhaps Spanish rice.

Black Bean and Corn Quesadillas_2 on Whisk Together

Black Bean and Corn Quesadillas Printable Version
serves 4

1 teaspoons olive, canola, vegetable or grapeseed oil
3 tablespoons minced yellow or red onion; or minced white part of scallions
1 can (15.5 oz) black beans, rinse and drain
8-10 ounces canned corn, drained; or frozen corn, cooked
2 teaspoons brown sugar
1/4 cup salsa
1 tablespoon butter
8 flour tortillas
6 ounces shredded Monterey Jack, Mexican or Cheddar cheese (about 1 and 1/2 cups)
(optional ) Serve with: salsa, cilantro, etc.

1.  Heat a large skillet with the oil in it over medium heat.
2.  Add the onion and cook that for about 3 minutes  – until soft.
3.  Dump in your black beans, corn, brown sugar and salsa.  Heat this mixture up until hot.  About 3-4 minutes.
4.  Remove the mixture from the pan.  Wipe clean with a paper towel.
5.  Put a little butter in the pan and melt.  Lay down the tortilla.  Sprinkle a handful of cheese on one half and then fold the other half over.  Or, you could sprinkle it over the entire tortilla and use a second tortilla later for the top.  Add some of the black bean mixture.  Fold the tortilla over now or add your other tortilla on top.  Heat through about 1-2 minutes.  Flip and cook other side for 30 seconds.  Serve warm.

Recipe adapted from


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