This recipe for Black Bean Quesadillas with Corn has been my summer weeknight hero for years. I discovered this filling combo on a bright June afternoon when the farmers market had an irresistible pile of orange bell peppers and I wanted something quick, vibrant and satisfying. The mixture of creamy black beans and sweet corn with bright tomatoes and cilantro sings against the toasty whole wheat tortilla. It is the sort of meal that arrives at the table warm, fragrant and impossible to resist.

What makes these quesadillas special is the balance of textures and flavors. There is a creamy, earthy backbone from the black beans, a sweet pop from the corn, a gentle heat from the jalapeños and a citrus like lift from the cilantro and tomatoes. The cheese binds everything together and gives a golden, crunchy exterior when cooked in a good cast iron pan. I often make a big batch of the filling so I can assemble and cook multiple quesadillas quickly, which is perfect for feeding a hungry crowd or packing for a picnic.

Ingredients

• Black beans: Use one 15 ounce can, rinsed and drained. Rinsing removes canning liquid and reduces sodium. I prefer Goya or a store brand with firm beans.
• Orange bell pepper: One medium, chopped. The orange variety brings sweetness and color. Look for firm skin and no soft spots for best texture.
• Red onion: Three quarters cup finely chopped. Red onion adds a mild sharpness and pretty color. If you want less bite soak briefly in cold water.
• Frozen corn: One cup, rinsed and drained after thawing slightly. Frozen corn has better texture in summer than canned and adds bursts of sweetness.
• Tomatoes: One third cup, seeds squeezed out and chopped. Use Roma or vine ripe and remove excess moisture so the quesadilla does not get soggy.
• Jalapeños: Two, finely chopped. Remove seeds for milder heat and keep a bit of the membrane if you want more kick.
• Fresh cilantro: One half cup chopped. Cilantro brightens the mix with citrus like notes. Add at the end for freshness.
• Shredded Mexican cheese: Two cups for the filling plus additional for assembling. Use a blend of cheddar and Monterey Jack for best melt.
• Taco seasoning: Three tablespoons. Trader Joe's works well for quick seasoning. You can substitute with a homemade mix of chili powder and cumin.
• Salt: One third teaspoon or to taste. Add less if your seasoning is salty.
• Whole wheat tortillas: Ten large tortillas. Choose a 10 inch size for easy folding and a sturdy exterior when crisped.

Instructions

Prepare the black bean and corn mix: In a large bowl add the rinsed and drained 15 ounce can of black beans. Add the chopped orange bell pepper and three quarters cup chopped red onion. Stir in one cup rinsed frozen corn. Add one third cup chopped tomatoes with excess liquid squeezed out. Finely chop two jalapeños and fold them in along with one half cup chopped cilantro. Season with three tablespoons taco seasoning and one third teaspoon salt. Finish by folding in two cups shredded Mexican cheese. Mix gently until evenly combined. Taste and adjust salt or seasoning. The cheese will bind the ingredients and add richness. Heat the skillet and warm the tortillas: Place a Lodge 12" cast iron skillet over low to medium heat until hot. Add one teaspoon avocado oil and swirl to coat the surface. Set a tortilla in the pan for about 30 seconds to warm and become pliable then flip. This step prevents tearing when folding and helps the tortilla crisp evenly. Assemble each quesadilla: On the warmed tortilla add one quarter cup shredded Mexican cheese to one half of the tortilla. Spoon one half cup of the black bean corn mix on top of the cheese and press gently. Add another quarter cup shredded cheese over the filling. Fold the tortilla over to encase the filling and press down with a spatula. Cook until golden and melty: Cover the skillet with a lid and cook the folded quesadilla for three to five minutes on low to medium heat. Use a low setting if your skillet runs hot. Remove the lid and flip the quesadilla carefully. Add a small amount of oil on top of the folded quesadilla which helps create a crisp exterior when flipped again. Cook the second side until golden and cheese is fully melted which takes about two to four minutes. Transfer to a cutting board and let rest a minute before slicing. Repeat with remaining tortillas and filling. Serve and enjoy: Slice each quesadilla in half or into wedges. Serve warm with lime wedges, salsa, or plain Greek yogurt. Leftovers can be reheated in a skillet to regain crispness or gently in an oven set to 350 degrees Fahrenheit.

Storage Tips

Store leftover filling and cooked quesadillas separately for best results. Keep the filling in an airtight container in the refrigerator for up to three days. Cooked quesadillas should be layered with parchment or wax paper and placed in a sealed container for up to two days. To freeze, wrap individual cooked quesadillas in foil and place them into a freezer safe bag for up to three months. Reheat frozen quesadillas in a 350 degree Fahrenheit oven for 12 to 15 minutes or in a skillet over medium heat until warmed through and crisp. Avoid microwaving from frozen as it can make the tortilla soggy.

Ingredient Substitutions

To make the dish dairy free swap the shredded Mexican cheese for a plant based melter and omit additional cheese in the filling. Use black eyed peas or pinto beans in place of black beans for a different flavor profile. For gluten free keep everything the same but use gluten free tortillas that are sturdy enough to fold. If you prefer less heat remove the jalapeño seeds or replace jalapeños with a small amount of roasted poblano. You can also add avocado or a squeeze of lime for more brightness.

Serving Suggestions

Serve these wedges with fresh lime wedges, a bowl of pico de gallo and a creamy dip such as yogurt or a cilantro lime crema. For a heartier meal add a side salad of mixed greens tossed with a light vinaigrette or a simple Mexican street corn salad. For entertaining arrange wedges on a large board with small bowls of guacamole, pickled red onions and hot sauce so guests can assemble their perfect bite.

Cultural Background

Quesadillas have Mexican roots and traditionally are filled with cheese and folded before cooking. Regional variations include additions such as squash blossoms, huitlacoche or meats. This black bean and corn variation leans on ingredients that are staples across Mexican influenced home cooking and street food. Using whole wheat tortillas and a Mexican cheese blend makes this a modern at home interpretation that honors the comforting simplicity of the classic.

Seasonal Adaptations

In summer use fresh corn cut from the cob instead of frozen for a sweeter crunch. In colder months add roasted root vegetables like diced sweet potato to the filling for heartiness. For a spring version add thinly sliced radishes and fresh scallions when serving. Holiday gatherings can be elevated by adding a splash of roasted tomatillo salsa for brightness.

Meal Prep Tips

Make the filling two days ahead and keep it chilled. Assemble quesadillas cold and refrigerate them separated by parchment until you are ready to cook which allows you to cook only what you need. For packed lunches cook the quesadillas and wrap them tightly. Reheat in a skillet or toaster oven to regain crispness. Use small resealable containers for dipping sauces to prevent sogginess when transporting.

I hope these instructions inspire you to make this recipe your own. It has provided countless quick dinners and warm memories at my table and I love hearing how readers put their own spin on it. Give it a try and share it with friends for a reliably delicious meal.