These Black Bean and Corn Quesadillas are a quick, satisfying plant-based meal that’s perfect for busy weeknights.
Packed with fiber-rich black beans, sweet corn, and wholesome veggies, they provide a boost of plant protein and healthy fats while remaining low in saturated fat.
Crispy, cheesy, and full of flavor, they’re ideal for easy meal prep or a fast, nutritious dinner.
Black Bean and Corn Quesadillas
Equipment
- 1 bowl
- 1 Cutting board
- 1 knife
- 1 non-stick pan or skillet
- 1 Spatula
- 1 plate
Ingredients
- 2 tortillas 8-inch (corn tortillas for gluten-free)
- 3 tbsp corn cooked or canned, rinsed (45 g)
- 3 tbsp tomatoes diced (30 g)
- 3 tbsp black beans cooked or canned, rinsed (45 g)
- ½ jalapeño finely diced
- ¼ tsp cumin 0.5 g
- ¼ tsp paprika 0.5 g
- ¼ tsp chili powder 0.5 g
- 1 tsp parsley chopped (1 g)
- ½ cup vegan shredded cheese 60 g
- 2 tbsp vegan sour cream cashew cream, or preferred dip (30 g)
- Extra parsley for garnish
Instructions
- Prepare the Veggie Mixture: In a medium-sized bowl, combine the sweet corn, diced tomatoes, and black beans. Make sure to rinse canned beans and corn thoroughly under cold water to remove any excess salt or starch. Add the finely chopped jalapeño to the mix. Sprinkle in the cumin, paprika, chili powder, and chopped parsley. Using a spoon, gently fold all the ingredients together until evenly coated. Taste and adjust seasoning if necessary – you want a balanced flavor with a slight kick from the jalapeño and warmth from the spices.
- Assemble the Quesadilla Base: Lay your two tortillas flat on a clean plate or cutting board. Take one tortilla and evenly spread the prepared veggie mixture over the surface, leaving about ½ inch around the edges so the filling doesn’t spill out while cooking. Next, sprinkle the vegan shredded cheese generously on top of the veggie layer. The cheese acts as the binding agent to hold the quesadilla together during cooking. Finally, place the second tortilla over the top and gently press down to compact the layers slightly.
- Heat the Pan: Place a non-stick skillet or frying pan on the stove over medium-high heat. Add about 1 teaspoon of coconut oil (or your preferred plant-based oil) to lightly grease the pan. Let the oil warm for 30–60 seconds, enough to shimmer slightly but not smoke. Properly heated oil will help the tortilla develop a golden, crispy exterior without sticking to the pan.
- Cook the Quesadilla: Carefully transfer the assembled quesadilla into the hot pan. Allow it to cook undisturbed for approximately 3 minutes. Use a spatula to check the underside occasionally – it should be a golden brown and crisp. Press gently with the spatula to encourage the cheese to melt and help the quesadilla hold together.
- Flip the Quesadilla: Once the first side is golden and crispy, it’s time to flip. If flipping directly in the pan feels tricky, use a plate: slide the quesadilla onto the plate, flip it carefully, and return it to the pan. Cook for another 2–3 minutes until the second side achieves the same golden crispiness. The cheese should now be fully melted, and the tortilla layers will stick together, creating a perfect pocket of delicious filling.
- Rest and Slice: Remove the cooked quesadilla from the pan and place it on a clean plate. Let it rest for 1–2 minutes; this allows the cheese to firm up slightly and prevents the filling from spilling when cutting. Use a pizza cutter or a sharp knife to slice the quesadilla into four equal wedges.
- Garnish and Serve: Top each quesadilla wedge with a dollop of vegan sour cream, cashew cream, or your favorite dip. Sprinkle extra fresh parsley over the top for a pop of color and freshness. Serve immediately while warm and crispy for the best texture.
Notes
- This recipe makes one serving but can easily be doubled or tripled for more people.
- Use corn tortillas for a gluten-free version, or whole wheat for extra fiber.
- Adjust spice levels by adding more or less jalapeño, chili powder, or paprika.
- Leftover quesadillas can be reheated in a skillet or air fryer for maximum crispiness.
- For a creamier texture, add a small drizzle of your favorite plant-based cheese sauce inside.
Chef’s Secrets To Perfect Quesadillas
The key to a perfectly cooked quesadilla lies in temperature control and even layering.
Medium-high heat works best to achieve a golden, crispy tortilla without burning it.
Make sure the filling is spread evenly across the tortilla but avoid overfilling, which can cause the quesadilla to tear.
Using a light layer of oil in the pan ensures crispiness, while letting the cooked quesadilla rest for a minute or two helps the melted cheese firm up, making slicing effortless.
Fresh herbs like parsley or cilantro added just before serving can elevate flavor without overpowering the dish.
Serving Suggestions And Flavor Pairings
These quesadillas pair beautifully with a variety of fresh and tangy sides.
Serve with a dollop of vegan sour cream, cashew cream, or guacamole to balance the smoky and spicy notes.
A side salad with a light lime vinaigrette or a simple cucumber and tomato salad can add freshness and crunch.
For a heartier meal, pair with Mexican-style rice or roasted sweet potatoes.
Garnishing with fresh herbs or a sprinkle of chili flakes not only adds flavor but also enhances visual appeal, making your plate look restaurant-worthy.
Storage Tips For Best Freshness
Leftover quesadillas store well both in the fridge and freezer.
For refrigeration, place them in an airtight container and consume within three days.
To maintain crispiness, reheat in a non-stick skillet or an air fryer rather than the microwave.
For longer storage, wrap each quesadilla individually in plastic wrap or parchment paper and place them in a freezer-safe bag.
They can be frozen for up to two months.
When reheating frozen quesadillas, cook over medium heat until fully warmed, which ensures the filling is hot and the tortilla stays crunchy.
Frequently Asked Question
1. Can I make this recipe gluten-free?
Yes! Simply use corn tortillas instead of wheat tortillas. Corn tortillas are naturally gluten-free and provide a slightly different, but equally delicious, texture and flavor.
2. What can I use instead of vegan cheese?
You can substitute with cashew cheese, homemade nut-based cheese, or even a thick plant-based sauce. Tofu-based ricotta also works well for a creamy, protein-rich alternative.
3. Can I prep the filling in advance?
Absolutely. The black bean and corn mixture can be prepared up to a day in advance and stored in an airtight container in the refrigerator. Assemble and cook the quesadilla just before serving for best texture.
4. How can I make it spicier or milder?
Adjust the heat by increasing or reducing jalapeño and chili powder. Removing the seeds from the jalapeño can make it milder, while adding a pinch of cayenne or smoked paprika will give it extra heat.
5. Can I freeze the assembled quesadilla?
Yes, you can freeze fully assembled quesadillas. Wrap them individually in plastic wrap or parchment and place them in a freezer-safe bag. Reheat in a skillet or air fryer until crispy to enjoy a quick, ready-made meal.
