Loaded black bean corn quesadilla prepared and baked within minutes.
This is an easy vegetarian quesadilla recipe prepared with canned ingredients and Mexican seasoning.
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The filling for these quesadillas includes, of course, comforting cheesy cheese.
It's my go-to recipe when I don't have fresh ingredients or meat in my fridge.
These quesadillas are non-oily because we prefer it that way, and it works better with the cheese black bean stuffing.
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🫘 Ingredients
This is one of our favorite quesadillas because prepping everything takes only 5 minutes.
Black beans and corn are canned and this speeds up things. You don't need to cook the black beans and corn.
The seasoning consists of a set of spices or you can use taco seasoning. Depending on what you have sitting in your pantry.
📕 What wraps to use?
You can use a soft wheat tortilla. The softer the better!
It doesn't matter if they are called taco or burrito tortilla, what matters is that they are soft and foldable.
Tip: Indian wheat flatbreads such as Rotis (aka pulkhas/chapati) are the same thing and work great too.
💡 What's the best cheese?
Cheese is the glue holding your quesadilla together. Choose your cheese widely!
Mexican quesadillas use a stringy cheese, a white creamy, soft queso cheese.
Use a good melting cheese and if it's flavorful all the better!
I used what I had, a zesty cheddar. You can pick between the following cheese:
- Queso Oaxaca (aka Quesillo)
- Queso Quesadilla (aka queso asadero)
- Regular String Cheese
- Cheddar
- Monterey Jack
- Mozzarella
- Raclette
- Taleggio
- Gruyere
- Fontina
- Provolone
🔪 How to make it?
Baking quesadillas is my favorite way to cook those stuffed beauties!
You just place them on a baking sheet lined with parchment paper, bake, turn them and bake on the other side. Done!
Here is a quick overview of how it's done. Find the detailed recipe with ingredients and steps at the bottom of the post.
Step 1
Mix corn black beans and seasoning in a bowl.
Step 2
Fill tortilla with cheese layers and corn black bean mixture and fold over to create quesadilla shape.
Step 3
Bake on both sides until crispy.
Cut into serving portions and enjoy.
🍱 Storing and Reheating
Baked and cooled-down quesadillas can be wrapped in foil. Keep in your fridge for up to 2 days.
You can warm up your quesadilla in the oven or a griddle but brush with a small quantity of oil or else they will get super dry.
For the microwave, reheat for a minute and not more, or else your quesadillas will get soggy.
To make ahead and freeze quesadillas, prepare as per recipe and bake them.
Keep cooked quesadillas to cool and place on a sheet. Place sheet in your freezer so that the quesadillas get hard.
When frozen, place into large freezer-friendly zip-loc bags. Store for up to 2-3 months in your fridge.
To reheat, preheat oven to 350 F/ 180 C, place frozen quesadillas on a baking sheet lined with parchment paper and bake for about 10 minutes or until heated through.
👁️ More Mexican Recipes
- Corn Black Bean Salad
- Mango Salsa
- Buffalo Chicken Tacos by hintofhealthy.com
📖 Recipe
Baked Black Bean Corn Quesadilla Recipe
Ingredients
- 7 ounces Sweet Corn ½ can *see Notes
- 15 ounces Black Beans 1 can *see Notes
- 2 Tortilla soft *see Notes
- 1 cup Shredded Cheese *see Notes
Use Mexican Seasoning Blend OR these spices (*see Notes)
- ½ Teaspoon Cayenne Pepper Ground
- ½ Teaspoon Paprika
- ¼ Teaspoon Salt
- pinch Black Pepper Ground
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Cumin Seeds Ground
- ¼ Teaspoon Coriander Seeds Ground
- ½ Teaspoon Oregano Dried
Instructions
- Place (drained) corn and black beans into a large mixing bowl.
- Add mexican seasoning blend OR add all the spices listed in the ingredients section.
- Mix corn black beans and spices together. Keep aside.
- Preheat oven to 450° Fahrenheit/ 220° Celsius.
- Lay parchment over sheet pan and place 2 soft tortilla on it.
- Spread ¼ of the cheese quantity over one half of one tortilla and spread some of the corn black bean filling over the bottom cheese layer. Finish with another ¼ of the cheese to create a top layer.
- Fold over tortilla to create quesadilla shape. Repeat the process with the other tortilla and use up remaining cheese and corn black bean filling.
- Center quesadilla on the baking sheet and bake quesadilla at 450° Fahrenheit/ 220° Celsius. for a total of 20-25 minutes or until crispy baked.
- Take out the quesadilla baked half way through to flip quesadillas over. That way they will cook on all sides.
- When you are done baking, allow to cool for 5 minutes and cut into serving portions. Serve up warm.
Notes
- The sweet corn and black bean quantity in ounces and grams is the undrained net weight. Drained weight for corn = 5.6 ounce/ 160 grams, drained weight for black beans 8.3 ounce/ 235 grams
- Use soft wheat tortillas
- Use stringy melting cheese. Full list of cheese choice in the post.
- You can use a Mexican spice blend (taco seasoning) or you can use the set of spices listed in the recipe to season your quesadilla.
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