Quick Veggie Quesadillas with Black Beans and Corn

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 speedy and satisfying vegetarian quesadilla loaded with black beans, sweet corn, and melted cheese for a perfect kid-friendly lunch or snack. This Mexican-inspired kid-friendly recipe (vegetarian), ready in about 22 minutes, pairs flour tortillas, black beans, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup drained black beans, 1/2 cup thawed frozen corn, 1 small finely diced red bell pepper, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Stir gently to mix.
  2. Step 2: Heat a large non-stick skillet over medium heat and brush with 1 teaspoon olive oil.
  3. Step 3: Place one 8-inch flour tortilla on the skillet and evenly sprinkle 1/4 cup shredded cheddar cheese over half of the tortilla.
  4. Step 4: Spoon 1/4 of the black bean and corn mixture over the cheese, then sprinkle another 1/4 cup shredded cheddar cheese on top. Fold the tortilla in half to cover the filling.
  5. Step 5: Cook for 3-4 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for 3-4 minutes until the cheese melts and the tortilla is crispy. Repeat with remaining tortillas and filling, adding the remaining 1 teaspoon olive oil as needed.
  6. Step 6: Cut each quesadilla into wedges and serve warm with sour cream and 2 tablespoons chopped fresh cilantro.

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