Corn and Black Bean Quesadillas with Pepper Jack Cheese

Cooling the Quesadillas before cutting is important. Serve with salsa, guacamole and sour cream. Finished quesadillas can be held on baking sheet in 200 oven for up to 20 minutes.

Corn and Black Bean Quesadillas with Pepper Jack Cheese

Photo by Gail S.

  • Prep Time


  • Total Time


  • Servings



  • cup frozen corn kernels, thawed

  • 2

    tsp vegetable oil

  • cup minced red onion

  • 1

    tsp minced garlic

  • ½

    tsp chili powder

  • cup canned black beans

  • 2

    tsp lime juice

  • Kosher Salt (salt lightly)

  • Flour tortillas

  • cup pepper jack cheese

  • 1

    tbsp minced jalapenos


Heat skilled over medium heat until hot. Add corn and cook until kernels begin to brown and pop. 3 to 5 minutes Transfer corn to medium bowl. Heat 2 tsp oil in skillet until shimmering; add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to empty bowl, stir in lime juice, and season to taste with salt. Wipe out skillet and return pan to medium heat until hot. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned. Continue making tortilla's Sprinkle 1/3 cup cheese, half corn and bean mixture and half jalapenos over half of tortilla. Fold tortilla in half and press to flatten. Brush surface with oil, sprinkle lightly with salt and set aside. Place Quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned. Brush both sides with oil and light salt and cook. cool about 3 minutes then cut in half.


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