Name: Corn & Black Bean Quesadilla
Prep time: 15 min
Cook time: 5 min
Ingredients: 1 10-inch flour tortillas; 1/2 cup shredded sharp cheddar (or Mexican blend cheese); 1/2 cup Fresh Corn & Black Bean Salsa

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This recipe is for a Corn & Black Bean Quesadilla. It’s a delicious vegetarian meal that can be made in a pinch!

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I make quesadillas for my family all the time because they’re quick and easy to make. It’s so easy to add veggies and protein to them, making them a complete and hearty meal. And let me tell you, my kids love them!

These Corn & Black bean quesadillas are no exception. I use sharp cheddar cheese and Fresh Corn & Black Bean Salsa as the filling. It’s cheesy and packed with flavor, and best of all…it’s kid approved!

Can I make these quesadillas ahead of time?

To save time, you can make the Fresh Corn & Black Bean Salsa ahead of time and refrigerate it in an airtight container for up to 5 days.

You can also cook the quesadillas ahead of time and freeze them for later:

Once the quesadillas are cooked and cooled, place them on a sheet pan lined with parchment paper (make sure they are in a single layer).
Freeze for at least 3 hours, until they are frozen solid.
Then, transfer them to an airtight container and store them in the freezer for up to 3 months.
When you’re ready to eat them, defrost them in the microwave. Then, heat them in a pan to crisp them up.

What toppings should I serve with a Corn & Black Bean Quesadilla?

Quesadillas are good on their own, but toppings take them to the next level! I like to serve the Corn & Black Bean Quesadilla with:

Extra Fresh Corn & Black Bean Salsa
Sour Cream
Avocado or Guacamole
Tapatío hot sauce

These Corn & Black Bean Quesadillas are:

Easy to make
Customizable
Hearty
Delicious
Good to prepare ahead of time
Kid friendly

Try these other recipes:

How do you make Corn & Black Bean Quesadilla?

Ingredients:

1 10-inch flour tortilla
1/2 cup of shredded sharp cheddar cheese (or Mexican blend)
1/2 cup of Corn & Black Bean Salsa

Step 1: Prepare the Corn & Black Bean Salsa. This can be done up to a few days in advance.

Step 2: Next, heat a large skillet over medium-low heat. Place the tortilla in the pan, then sprinkle the cheese evenly over the entire tortilla.

3. Add the salsa to half of the tortilla. If you are using salsa that was made ahead of time, warm it up in the microwave before using it.

Step 4: Cook for 3-5 minutes, until the cheese is melted and the bottom of the tortilla is golden brown and crispy. Turn off the heat, then use a spatula to fold the half with just cheese over.

Step 5: Remove the quesadilla from the pan and cut into 3 or 4 pieces. Serve immediately with toppings of your choice (additional fresh corn & black bean salsa, sour cream, guacamole, hot sauce, etc.) Enjoy!

Note: The measurements in the recipe is for 1 large quesadilla, which serves 1-2 people.

You will have extra fresh corn & black bean salsa, depending on how many quesadillas you make. The extra salsa can be stored in the refrigerator for up to 5 days, and can be used as a side dish, or on salads, nachos, etc.