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Fiesta Black Bean and Corn Quesadillas

Deliciously Easy Vegan Black Bean and Corn Quesadillas: Your 15-Minute Weeknight Wonder

Craving a quick, flavorful, and incredibly satisfying dinner that comes together in a flash? Look no further than these mouthwatering vegan black bean and corn quesadillas! Perfect for those bustling weeknights, this recipe promises a delightful meal in just 15 minutes. Featuring perfectly melted vegan cheese, protein-packed black beans, and sweet, juicy corn, each bite is a harmonious blend of textures and bold Mexican-inspired flavors. Forget bland convenience food; these quesadillas deliver a wholesome and utterly delicious experience that will become a staple in your recipe rotation.

Stack of crispy black bean and corn quesadilla wedges on a rustic wooden board, garnished with fresh cilantro.

We all have those hectic days when cooking an elaborate meal feels like an impossible task. That’s where these black bean and corn quesadillas truly shine! They are so straightforward that they barely need a recipe, yet they taste anything but simple. Imagine warm, crispy tortillas embracing a vibrant filling of hearty black beans, sweet corn, diced tomatoes, a hint of spicy jalapeño, and a generous sprinkle of melty vegan cheese, all seasoned with classic Mexican spices. It’s a culinary hug that’s ready before you can say “dinner is served!”

Why These Vegan Black Bean and Corn Quesadillas Will Be Your New Favorite

These black bean and corn quesadillas offer an unbeatable combination of incredible flavor, nutritional value, and unmatched convenience – making them an absolute must-have for your weekly meal plan!

  • A Dream for Busy Weeknights: When time is of the essence, these quesadillas are your culinary superhero. With minimal prep and a lightning-fast cooking time, you can have a delicious and satisfying meal on the table in just 15 minutes. They’re perfect for students, working professionals, or anyone who wants a tasty dinner without spending hours in the kitchen.
  • Super Versatile & Customizable: While the core recipe is fantastic, these vegan quesadillas are incredibly flexible. Feel free to unleash your creativity by swapping in different vegetables, experimenting with various beans, or trying out different types of vegan cheeses. You can also adjust the spice level to your preference, making them as mild or as fiery as you like.
  • Bursting with Bold, Mexican-Inspired Flavors: Standard cheese quesadillas can sometimes be a bit one-note, but this recipe takes things up several notches! We infuse our black bean and corn filling with a rich blend of Mexican spices, adding depth and zest that transforms a simple quesadilla into a vibrant flavor fiesta. Like our Crispy Zucchini Tacos and Vegan Burrito Bowls, these quesadillas prove that plant-based versions can be even more delicious and exciting than their traditional counterparts!
  • Healthy and Wholesome Plant-Based Goodness: Packed with nutrient-rich black beans, naturally sweet corn, fresh tomatoes, and vibrant herbs, this recipe offers a wholesome meal. Black beans provide an excellent source of plant-based protein and fiber, keeping you feeling full and satisfied, while corn adds essential vitamins and minerals. It’s a meal you can feel good about enjoying.
  • Budget-Friendly & Pantry-Staple Friendly: Many of the ingredients for these quesadillas are likely already in your pantry or are inexpensive to purchase. Using canned beans and frozen corn makes this recipe not only fast but also very economical, proving that delicious vegan eating doesn’t have to break the bank.
Overhead view of a perfectly cooked vegan black bean and corn quesadilla, sliced into neat wedges, on a white plate with fresh cilantro.

Essential Ingredients for Your Vegan Quesadillas

Gathering a few simple, yet powerful ingredients is the first step to creating these incredible black bean and corn quesadillas. Below is a comprehensive guide to what you’ll need, along with tips for selection and potential substitutions. For precise quantities and step-by-step instructions, please refer to the detailed recipe card at the end of this post.

  • Tortillas: The foundation of any good quesadilla! You have a choice here:
    • Traditional Flour Tortillas: Offer a soft, flexible base that crisps up beautifully. Choose 8-inch tortillas for single servings.
    • Corn Tortillas: A fantastic option if you’re looking for a gluten-free alternative. They offer a distinct flavor and texture when crisped.
    • Whole Wheat Tortillas: For an added nutritional boost and nutty flavor.
  • Corn: The sweet star of the show!
    • Fresh Corn: If in season, cutting kernels directly from the cob offers the best flavor and crunch.
    • Frozen Corn: A convenient and equally delicious option. Ensure it’s thawed and drained thoroughly before mixing.
    • Canned Corn: Super easy! Just be sure to rinse and drain it very well to remove excess sodium and any “canned” flavor.
  • Tomatoes: For a burst of freshness and acidity.
    • Fresh Diced Tomatoes: Roma or cherry tomatoes work wonderfully. Deseed them for less moisture.
    • Chunky Tomato Salsa: A brilliant shortcut! Use your favorite mild, medium, or hot salsa for an extra layer of flavor and less chopping.
  • Black Beans: The hearty protein source.
    • Canned Black Beans: For ultimate convenience, these are perfect. Always rinse and drain them thoroughly under cold water to wash away excess sodium and improve their taste.
    • Cooked from Dry: If you have the time, cooking black beans from scratch can yield a superior texture and flavor.
  • Jalapeño Pepper: To add that signature Tex-Mex kick.
    • Finely Diced Jalapeño: Adjust the amount based on your desired heat level. For less heat, remove the seeds and white membranes. For more heat, leave some in!
    • Green Chiles: A milder alternative if you prefer less spice.
  • Spices: The heart of the flavor profile.
    • Ground Cumin: Earthy and warm, a cornerstone of Mexican cuisine.
    • Paprika: Adds a mild, sweet, and smoky note. Consider smoked paprika for an extra dimension.
    • Chili Powder: A blend of spices that brings a balanced, savory heat.
    • Optional: A pinch of garlic powder or onion powder can also enhance the depth of flavor.
  • Fresh Herbs (Parsley or Cilantro): For brightness and aroma.
    • Chopped Parsley: A fresh, clean flavor.
    • Chopped Cilantro: For that authentic Mexican taste. Use whichever you prefer!
  • Vegan Shredded Cheese: Essential for that gooey, melty goodness.
    • Choose a Brand That Melts Well: Not all vegan cheeses are created equal when it comes to melting. Popular choices include cheddar, mozzarella, or a Mexican blend. Experiment to find your favorite!
  • Vegan Sour Cream or Yogurt (for dipping!): The perfect creamy counterpoint.
    • Homemade Vegan Sour Cream or Vegan Yogurt: Adds a tangy, rich creaminess.
    • Store-bought Options: Many excellent dairy-free sour creams and plain yogurts are available.
    • Cashew Cream: A simple homemade option for a rich, neutral dip.
  • Coconut Oil: For cooking. A small amount helps crisp the tortillas and prevent sticking. Olive oil or your preferred cooking oil also works.

Step-by-Step: Crafting Your Perfect Vegan Quesadilla

Creating these black bean and corn quesadillas is wonderfully simple and quick, making it ideal for even the busiest cook. Follow these straightforward steps, and you’ll be enjoying a delicious meal in no time. Full, detailed instructions and quantities are available in the recipe card below.

  • 1. Prepare the Flavorful Filling: In a medium-sized mixing bowl, combine your prepared corn (thawed and drained, if frozen or canned), diced tomatoes (or salsa), rinsed black beans, finely chopped parsley or cilantro, finely diced jalapeños, ground cumin, paprika, and chili powder. Stir everything together thoroughly until all ingredients are well combined and evenly coated with the spices. This ensures every bite of your quesadilla is packed with flavor.
  • 2. Assemble Your Quesadilla Masterpiece: Lay two tortillas flat on a clean work surface, like a cutting board or a large plate. Take half of your vibrant bean and corn mixture and spread it evenly over one of the tortillas, leaving a small border around the edge. Generously sprinkle your favorite vegan shredded cheese over the bean mixture. This cheese will not only add rich flavor but also act as a delicious “glue” to hold your quesadilla together. Carefully place the second tortilla directly on top of the first, creating a “sandwich” with the filling securely in between. Press down gently to help the tortillas adhere to the filling.
  • 3. Cook to Golden-Brown Perfection: Heat a large non-stick skillet or a well-seasoned cast-iron pan over medium-high heat. Add a tablespoon of coconut oil (or your preferred cooking oil) and let it melt and shimmer, ensuring the pan is well-greased. Carefully transfer the assembled quesadilla into the hot pan. Cook for about 3 minutes per side, or until both tortillas are golden brown and deliciously crispy, and the vegan cheese inside has fully melted and become gooey. Keep a close eye on it to prevent burning.
  • 4. Serve and Savor Immediately: Once beautifully golden and crispy, carefully remove the quesadilla from the pan and transfer it to a cutting board. Using a sharp knife or a pizza cutter, slice it into four equal wedges. These quesadillas are best enjoyed fresh off the pan when they’re at their crispiest and the cheese is perfectly melty. Garnish with additional chopped parsley or cilantro, and serve immediately with your chosen dipping sauce or toppings. Enjoy every flavorful bite!
A stack of golden-brown black bean and corn quesadilla wedges, garnished with fresh herbs, resting on a wooden board.

Unlock the Best Vegan Quesadilla Experience

While these black bean and corn quesadillas are inherently simple, a few expert tips can elevate your cooking experience and ensure a perfect outcome every time. Master these techniques for consistently crispy, flavorful quesadillas:

  • Effortlessly Scale Up Your Meal: The recipe as written is designed for a single serving, making it ideal for a quick solo meal. However, it’s incredibly easy to multiply the ingredients to feed more people! If you’re cooking for a family or entertaining guests, simply double or triple the quantities. For larger batches, a long griddle pan that spans two stovetop burners is a game-changer, allowing you to cook 2 or 3 quesadillas simultaneously and significantly speed up your cooking time. If using a standard pan, cook them one at a time and keep finished quesadillas warm in a low oven (around 200°F/95°C) on a baking sheet while you prepare the rest.
  • The Magic of a Non-Stick Pan: A good quality non-stick skillet is your best friend when making quesadillas. It prevents the tortillas from sticking, especially if any of that delicious melty vegan cheese happens to ooze out a bit. If you’re using a cast-iron skillet, ensure it’s very well-seasoned and sufficiently greased before adding your quesadilla to prevent sticking and ensure easy flipping. Proper pan preparation leads to that beautiful, even golden-brown crispness.
  • The “Smash It a Little” Technique for Easier Flipping: This simple trick makes flipping your quesadilla significantly easier and helps create a more cohesive unit. Once you’ve placed the top tortilla, take a sturdy spatula and press down firmly on the quesadilla. This gentle smashing helps the tortillas stick together better, especially as the cheese starts to melt. It also ensures the filling is well-distributed and compacted, making it less likely to fall apart when you flip it. Pressing also helps maximize contact with the hot pan, contributing to a crispier exterior.
  • Avoid Overfilling: While it’s tempting to load up your quesadilla, resist the urge to overfill. Too much filling can make the quesadilla difficult to fold or flip, and the ingredients are more likely to spill out, leading to a mess and a less-than-perfectly sealed quesadilla. Aim for a generous but manageable amount that allows the tortillas to comfortably meet and seal.
  • Achieving Ultimate Crispiness: For an extra crispy exterior, don’t be shy with a little oil in the pan. Ensure your pan is adequately heated over medium-high heat before adding the quesadilla. You can also press down gently with your spatula while cooking each side to ensure even contact with the hot surface, promoting a uniform golden-brown crust.

Creative Twists & Delicious Variations

The beauty of black bean and corn quesadillas lies in their adaptability. Don’t be afraid to experiment with these creative twists to tailor the classic recipe to your taste and pantry staples, elevating your meal every time.

  • Explore Different Bean Varieties: While black beans are a classic choice, don’t limit yourself!
    • Pinto Beans: Offer a creamy texture and mild, earthy flavor that complements the corn beautifully.
    • Refried Beans: Can be used as a creamy base layer on one or both tortillas, adding richness and acting as a binder to hold the quesadilla together.
    • Kidney Beans: Provide a robust texture and slightly sweeter flavor.
  • Boost Your Protein with Vegan Additions: For an even more substantial meal, consider incorporating additional plant-based proteins.
    • Vegan Chicken: Shredded or diced vegan chicken pieces would be an excellent, savory addition.
    • Crumbled Tofu or Tempeh: Seasoned and lightly sautéed, these can add a meaty texture and extra protein.
    • Lentils: Cooked lentils can provide a lovely earthy depth and fiber.
  • Go Beyond Shredded Cheese: If you’re not a fan of store-bought vegan shredded cheeses, or simply want to try something different, these alternatives are fantastic:
    • Homemade Creamy Vegan Queso: Drizzle or spread a generous amount of homemade queso for an unparalleled cheesy richness.
    • Nutritional Yeast: Sprinkle directly into the bean mixture for a subtle cheesy flavor without the melt.
    • Refried Beans as a “Glue”: As mentioned above, a thin layer of refried beans can provide creaminess and help bind the tortillas.
  • Add More Veggie Power: Introduce additional vegetables to amp up the nutrition and flavor:
    • Sautéed Onions and Bell Peppers: Cook them down before adding to the mix for a sweet and savory base.
    • Spinach or Kale: Wilted greens can be a great way to sneak in extra nutrients.
    • Mushrooms: Sautéed mushrooms add an umami depth.
  • Spice It Up Even More: If you love heat, consider:
    • A dash of Cayenne Pepper: For a quick boost of spice.
    • Chipotle Powder: Adds a smoky heat.
    • Hot Sauce: A few dashes in the filling or served on the side.
    • Serrano Peppers: For a sharper, more intense heat than jalapeños.

Perfect Pairings: What to Serve with Your Quesadillas

These black bean and corn quesadillas are fantastic on their own, but pairing them with the right sides and toppings can transform your meal into a truly memorable feast. Elevate your quesadilla experience with these delicious suggestions:

  • Creamy Dips and Sauces: A cooling, creamy element is essential to balance the savory flavors of the quesadillas.
    • Vegan Sour Cream or Yogurt: My absolute favorite pairing, offering a delightful tangy creaminess.
    • Creamy Guacamole or Smashed Avocado: A classic choice! Mash ripe avocado with a squeeze of lime juice, a pinch of salt, and perhaps some chopped cilantro for a fresh, rich dip.
    • Salsa: A fresh pico de gallo or your favorite store-bought salsa (mild, medium, or spicy) adds a burst of freshness and zest.
    • Cashew Cream: A simple, homemade dairy-free cream that’s rich and versatile.
  • Fresh Garnishes for Brightness and Crunch:
    • Fresh Cilantro: A sprinkle of fresh chopped cilantro adds vibrant color and an authentic Mexican flavor.
    • Lime Wedges: A squeeze of fresh lime juice over the warm quesadilla brightens all the flavors.
    • Quick Pickled Red Onions: These offer a fantastic tangy crunch that cuts through the richness of the cheese and beans.
    • Diced Green Onions: For a mild oniony bite.
  • Hearty Sides to Complete Your Meal:
    • Mexican Rice: A classic accompaniment that makes the meal more substantial.
    • Simple Green Salad: A light, crisp salad with a zesty vinaigrette provides a refreshing contrast.
    • Quinoa and Corn Salad: A vibrant and nutritious side that complements the flavors perfectly.
    • Black Bean Salad: A simple salad with more beans, corn, and fresh veggies.
    • Tortilla Chips: Serve alongside with any leftover dips for a satisfying crunch.
Overhead view of a single vegan black bean and corn quesadilla, sliced into wedges, on a white plate with a side of vegan sour cream and cilantro garnish.

Storing and Reheating Your Quesadillas Like a Pro

Planning ahead or have delicious leftovers? These black bean and corn quesadillas store remarkably well, and with the right reheating techniques, you can enjoy their crispy perfection again. Here’s how to keep them fresh and reheat them for the best experience:

  • Refrigerator Storage: Cooked quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To prevent them from becoming soggy, you can place a paper towel between stacked wedges.
  • Freezer Storage for Longer Freshness: These quesadillas freeze beautifully for future quick meals.
    • Preparation: Allow the cooked quesadillas to cool completely. For best results and to prevent sticking, wrap each individual quesadilla or wedge tightly in plastic wrap, then place them in a freezer-safe bag or an airtight container.
    • Duration: They will maintain their quality in the freezer for up to 2 months. Don’t forget to label your container with the date!
  • Reheating for Optimal Crispiness: The key to great leftover quesadillas is restoring that delicious crisp texture.
    • Skillet Method (Recommended): This is the best way to bring back the crispiness. Heat a dry or lightly oiled skillet over medium heat. Place the quesadilla in the pan (no need to thaw if frozen, just add a few extra minutes to cooking time) and cook for several minutes per side, pressing down occasionally, until heated through and crispy.
    • Air Fryer: An air fryer works wonderfully for reheating! Place the quesadilla in the air fryer basket in a single layer (you might need to do this in batches). Air fry at 350°F (175°C) for 5-8 minutes, flipping halfway, until hot and crispy.
    • Toaster Oven: Similar to an air fryer, a toaster oven can also crisp them up nicely.
    • Microwave (Not Recommended for Crispness): While you *can* reheat quesadillas in the microwave, they will likely turn out soft and slightly soggy, losing their desirable crispy texture. Use this method only if speed is your absolute top priority and crispness isn’t a concern.

Discover More Delectable Mexican-Inspired Vegan Dishes

If you loved these black bean and corn quesadillas, you’re in for a treat! Explore more of our favorite plant-based Mexican-inspired recipes that are sure to tantalize your taste buds and add excitement to your cooking repertoire:

  • Jackfruit Tacos
  • Vegan Enchilada Casserole
  • Pineapple Salsa Recipe
  • Elotes (Mexican Street Corn)
  • Vegan Birria Tacos

Enjoy these amazing quesadillas, friends! If you whip up these black bean and corn quesadillas, please don’t hesitate to snap a photo and tag #jessicainthekitchen on Instagram! We absolutely adore seeing your culinary creations. We’d also be thrilled if you could leave a comment below and give the recipe a star rating. Your feedback means the world to us! Thanks a million for your support!

Stack of black bean and corn quesadilla wedges on wooden board

Black Bean and Corn Quesadillas

Servings:

1
servings
Prep Time:

9 minutes

Cook Time:

6 minutes

Total Time:

15 minutes

These easy black bean and corn quesadillas are done in just 15 minutes, making them perfect for a quick weeknight dinner!















5 (from 13 ratings)
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Ingredients

  • 2
    tortillas,
    8-inch (use corn tortillas for gluten free)
  • 3
    tablespoons
    corn,
    freshly cooked or canned and rinsed, 45 grams
  • 3
    tablespoons
    tomatoes,
    diced, 30 grams
  • 3
    tablespoons
    black beans,
    freshly cooked or canned and rinsed, 45 grams
  • ½
    jalapeño,
    finely diced
  • ¼
    teaspoon
    cumin,
    0.5g
  • ¼
    teaspoon
    paprika,
    0.5g
  • ¼
    teaspoon
    chili powder,
    0.5g
  • 1
    teaspoon
    chopped parsley,
    finely chopped, 1g
  • ½
    cup
    vegan shredded cheese,
    60g
  • chopped parsley,
    for garnish
  • 2
    tablespoons
    vegan sour cream,
    or vegan yogurt, cashew cream or any dip/sauce you prefer, 30g

Instructions

  • In a bowl, mix together the corn, tomatoes, black bean, parsley, cumin, paprika, chili powder and jalapeños.
  • Place the two tortillas down on a plate or cutting board. On one of the tortillas, add black bean mixture and spread over the tortillas. Sprinkle the cheese over the mixture. Cover with the other tortilla and press together.
  • In a pan over medium high heat, add the coconut oil to grease the pan.
  • Place the quesadilla in the pan to cook until crispy, about 3 minutes, and then flip. NOTE: If you’re having trouble flipping, you can slide it on to a plate then flip it in the plate then place it back onto the machine. Remember that the cheese is holding it together, so press it firmly together to ensure both sides are sticking together.
  • When crispy, remove from the pan and place onto a plate. Cut into four equal pieces (I like to use a pizza cutter) and top with the greek yogurt or coconut yogurt and some parsley. Enjoy!

Notes

  • This recipe makes one serving, but you can double or triple it as many times as you’d like!
  • Refrigerator: Leftover black bean and corn quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.

  • Freezer: You can also freeze these quesadillas by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. They will last for up to 2 months.
  • To reheat: Warm up the quesadillas in a skillet set over medium heat. This will help restore their crispiness! An air fryer also works well. You can use a microwave, but the quesadillas won’t be as crispy that way.

Calories:
474
kcal

,

Carbohydrates:
67
g

,

Protein:
13
g

,

Fat:
17
g

,

Saturated Fat:
5
g

,

Sodium:
984
mg

,

Potassium:
451
mg

,

Fiber:
9
g

,

Sugar:
6
g

,

Vitamin A:
881
IU

,

Vitamin C:
9
mg

,

Calcium:
116
mg

,

Iron:
4
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
Mexican, Universal
Course:
30 Minute Meals, Dinner
Author:

Jessica Hylton