Pan-Seared Black Bean and Sweet Corn Quesadillas

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Golden pan-seared quesadillas stuffed with seasoned black beans, sweet corn, and melted Monterey Jack cheese for a satisfying vegetarian meal. This Latin American recipe (vegetarian), ready in about 25 minutes, pairs large flour tortillas, black beans, sweet corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 large flour tortillas
• 1 can (15 oz), drained and rinsed black beans
• 1 cup, fresh or frozen sweet corn kernels
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup sweet corn kernels, 1 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh cilantro. Mix gently to combine.
2. Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Place one large flour tortilla flat in the skillet and sprinkle 1/3 cup shredded Monterey Jack cheese evenly over one half.
3. Step 3: Spoon 1/4 of the black bean and corn mixture evenly over the cheese, then sprinkle another 1/3 cup shredded cheese on top. Fold the tortilla in half to enclose the filling.
4. Step 4: Cook the quesadilla for 3-4 minutes until the edges are golden and crispy, then carefully flip and cook the other side for another 3 minutes until cheese is melted.
5. Step 5: Remove from skillet and keep warm; repeat steps with remaining tortillas and filling, adding remaining 1 tbsp olive oil as needed. Cut each quesadilla into 4 wedges and serve with salsa or sour cream.