Black Bean Corn Quesadillas

Prep Time
Cook Time
Ready In

Recipe: #4670

February 19, 2012

"The first time I made this, I had to have it again for breakfast because it was just so tasty. This is my variation of a recipe I originally found on allrecipes. I made a few ingredient changes to suit my tastes: I used Frontera Cranberry Chipotle Salsa with Pomegranate, but the original version just called for any flavor. I think any fruit flavored salsa would be great in this. If you do go with a fruity type, use less brown sugar (or omit it altogether)."

Original recipe yields 4 servings


  • Serving Size: 1 (216.4 g)
  • Calories 471.6
  • Total Fat - 29.2 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 648 mg
  • Sodium - 1919.7 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.8 g
  • Protein - 37.8 g
  • Calcium - 544.9 mg
  • Iron - 13.3 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat a small amount of oil in a medium saucepan over medium heat; add onion and saute a few minutes until it begins to soften.

Step 2

Add corn and saute a few minutes more, then add the beans, brown sugar, salsa, and hot sauce; stir to combine.

Step 3

Continue to cook a few minutes more until the mixture is warmed through; turn down heat to low and keep warm as you prepare the quesadillas.

Step 4

Heat a griddle or large skillet over medium to medium-high eat, greasing pan slightly with a touch of nonstick spray or oil.

Step 5

For each quesadilla, place one tortilla in the pan, allowing to crisp a few seconds; sprinkle with 1/4 cup cheese and 1/4 of the bean mixture, making sure you get even coverage.

Step 6

You may either place another tortilla on top for a large round shape, or fold over the tortilla in the pan to make a half moon shape.

Step 7

Keeping an eye on the heat, adjusting up or down as needed; allow the bottom to crisp a bit, then carefully flip over to crisp the other side (this will take only a couple of minutes or so per side).

Step 8

Remove to a plate and cut into wedges; serve immediately with garnishes of your choice, if desired(sour cream, avocado, salsa, etc).

Tips & Variations

No special items needed.



I enjoyed the combination of beans and corn in a quesadilla. But I'm only rating the recipe as "4" because I didn't make it entirely as per instructions. I had leftover pinto beans in my fridge and needed to use them. I did simmer the corn/bean combo longer than directed and so had no problem with any of the ingredients not being completely cooked. In addition to sprinkling cheese on the bottom of the first tortilla, I also added another layer of cheese on top of the bean mixture. I took photos but am not adding them here since they don't represent the recipe well.

review by:
(21 Jul 2012)

Derf "RIP" Forever in our Kitchen

Sorry Heather, we were dissapointed with this recipe, there was nothing to hold the filling together, the cheese did a small amount, but most of the filling fell out as it was cut or picked up with a fork. We found also they had very little flavour but the main reason we were not fond of them was that the black beans were not cooked enough. Sorry , we did eat them and they were ok with lots of salsa on top.

(30 Jun 2012)