Pan-Fried Veggie Quesadillas with Black Bean Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Golden pan-fried tortillas stuffed with sautéed bell peppers, corn, and cheese, paired with a fresh black bean salsa for a kid-friendly Mexican-inspired meal. This mexican-inspired kid friendly (vegetarian) ready in about 30 minutes blends large (10-inch) flour tortillas, olive oil, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 4 large (10-inch) flour tortillas
• 2 tbsp olive oil
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 cup, thawed frozen corn kernels
• 1 cup canned, drained and rinsed black beans
• 1 1/2 cups shredded cheddar cheese
• 1/2 tsp ground cumin
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1 tsp total, divided salt
• 1/2 tsp total, divided black pepper

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 cup thawed corn kernels. Sauté for 5 minutes until vegetables are tender and slightly caramelized. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin. Remove from heat.
2. Step 2: In a mixing bowl, combine 1 cup drained and rinsed black beans, 1 tablespoon lime juice, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to make black bean salsa.
3. Step 3: Lay one 10-inch flour tortilla flat and sprinkle 3/8 cup shredded cheddar cheese evenly over half the tortilla. Top the cheese with one-quarter of the sautéed vegetable mixture, then fold the tortilla over to form a half-moon.
4. Step 4: Wipe the skillet clean and heat 1 tablespoon olive oil over medium heat. Cook the folded quesadilla for 3 minutes on each side until golden brown and the cheese inside has melted. Repeat with remaining tortillas and fillings.
5. Step 5: Cut each quesadilla into three wedges and serve warm with the black bean salsa on the side for dipping.