Tex-Mex Black Bean and Corn Quesadilla

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 drafted and published.

A quick vegetarian quesadilla loaded with black beans, sweet corn, and melted cheese with a hint of cumin and chili powder. This Mexican-inspired vegetarian recipe, ready in about 25 minutes, pairs large flour tortillas, black beans, 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

4 large flour tortillas
1 cup canned, drained and rinsed black beans
1 cup fresh or frozen corn kernels
1.5 cups shredded cheddar cheese
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: In a medium bowl, combine 1 cup black beans, 1 cup corn kernels, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 2 tablespoons chopped fresh cilantro, mixing gently.
Step 2: Heat a large nonstick skillet over medium heat and brush one side of a flour tortilla with 1/2 tablespoon olive oil. Place the tortilla oil-side down in the skillet.
Step 3: Sprinkle 1/4 cup shredded cheddar cheese evenly over half of the tortilla, then spread 1/4 of the bean and corn mixture on top. Sprinkle another 1/4 cup cheese over the filling, fold the tortilla in half, and cook for 3-4 minutes until the bottom is golden and crispy.
Step 4: Carefully flip the quesadilla and cook for another 3 minutes until the cheese melts and the other side is golden. Repeat with remaining tortillas and filling, brushing olive oil on the outside each time.
Step 5: Cut each quesadilla into wedges and serve with lime wedges for squeezing over.