Cheesy Vegetable Quesadillas with Corn and Black Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fun, kid-friendly meal featuring crispy tortillas filled with melted cheese, sweet corn, and protein-rich black beans. This Mexican-inspired kid-friendly recipe, ready in about 25 minutes, pairs flour tortillas, shredded cheese, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup thawed corn kernels, 1/2 cup drained black beans, 1/4 teaspoon salt, and 1/2 teaspoon ground cumin, then mix well.
  2. Step 2: Place one flour tortilla on a clean surface, then sprinkle 1/4 cup shredded cheese evenly over half of the tortilla.
  3. Step 3: Spread the corn and black bean mixture evenly over the cheese, then fold the tortilla in half to enclose the filling.
  4. Step 4: Heat 2 tablespoons unsalted butter in a non-stick skillet over medium heat until melted and shimmering.
  5. Step 5: Place the folded tortilla in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crispy.
  6. Step 6: Repeat for remaining tortillas, then slice each quesadilla diagonally and serve hot with extra cheese for dipping.

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