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Black Bean and Roasted Corn Quesadillas served on a white plate with a lime slice
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Black Bean and Roasted Corn Quesadillas

These black bean and corn quesadillas are a perfect quick under 20 minute dinner for nights when you need dinner on the table fast.
Author: Lisa Kerhin


  • 1 tbsp olive oil
  • 1 cup of thawed honey roasted sweet corn I use this one
  • 1/2 small red onion diced finely
  • 1 clove garlic minced
  • 1 tsp chili powder
  • 1 15 oz can black beans, drained and rinsed
  • juice from half a lime
  • 8 flour tortillas 8-inch
  • 2 cups shredded Pepper Jack cheese


  • Heat a 10-inch nonstick skillet over medium-high heat until hot.
  • Add the thawed corn and cook, stirring occasionally, until kernels begin to brown, about 3 to 5 minutes; transfer corn to medium bowl.
  • Heat oil in skillet over medium heat until hot add the onion and cook, stirring occasionally, until softened, about 3 minutes.
  • Add garlic and chili powder and cook until fragrant, about 1 minute.
  • Stir in beans and cook until heated through, about 1 - 2 minutes.
  • Add the corn back to the skillet and toss to combine. Gently press mixture with spatula to lightly crush black beans.
  • Transfer mixture to now-empty bowl, add the lime juice in and toss to combine.
  • If needed, wipe out the skillet with paper towels and return pan to medium heat until hot, about 2 minutes.
  • Place 1 tortilla in skillet and sprinkle with a layer of cheese, a heaping scoop of the corn and bean mixture, and another light layer of cheese. Top with another tortilla.
  • Cook until the cheese is almost melted and the bottom tortilla is golden.
  • Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottomo tortilla is golden brown.
  • Remove from pan, repeat making quesadillas three more times
  • Cut quesadillas in quarters and serve with as is or with sour cream and salsa.