These Mexican Quesadillas are loaded with black beans, sweet corn, and two kinds of gooey melted cheese. Soft tortillas are then lightly toasted on a skillet until crisp. You'll love this recipe as they make a great hearty lunch or easy dinner in just under 30 minutes.
Quesadillas freeze well and leftovers can also be quickly reheated, so it is a great make-ahead recipe and perfect for your meal prep. I love serving quesadillas with a fresh green salad, quick avocado dip or 3 Ingredient Guacamole.
There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
There is a skip to recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
What is Quesadilla?
A quesadilla is a Mexican dish and basically, a flat loaded taco, filled primarily with cheese, and sometimes meats, beans, and spices of choice, and then cooked on a skillet or in the oven.
I like to make them on a skillet rather than in the oven. This way they become crisp from the outside and with perfectly melted cheese on the inside.
Are tortillas gluten free?
Tortilla chips are most often made from 100% ground corn, which is naturally gluten-free. They may be made from white, yellow, or blue varieties of corn. Nonetheless, some brands may contain a mix of both corn and wheat flour, meaning they are not gluten-free.
Simply look for a ''gluten-free'' label on the package, this way you'll be sure that it has been processed separately and contain no gluten.
How To Make Quesadillas
Start by preparing the dipping sauce. In a medium bowl mash avocado until creamy and stir in yogurt, garlic powder, and season with salt. Set aside.
Quesadillas. Heat some cooking oil in a medium pan over medium heat. Once hot saute onion, garlic, and chili.
Follow with black beans and corn and cilantro. Stir well, and cook for a few minutes more. Season with salt and pepper and remove from heat.
In the same pan add one tortilla at a time.
The ''half-moon'' technique works pretty well here. Just spread your filling along with both kinds of cheese over half of the tortilla (holding up the other half with your fingers), then fold the other half over the filling.
Flip the quesadilla sliding a spatula under the open side, then flip the quesadilla over on the fold.
Cook for half to one minute more until golden brown and slightly crispy.
Repeat with the rest of tortillas.
STEP 4 - SERVE
Serve this deliciousness while hot with lime wedges and avocado dipping sauce. Enjoy!!!
- Easy Taco Dinner Party Board (with 2 different taco recipes)
- Homemade Easy Guacamole (3 ingredients)
- Cheesy Summer Squash Zucchini Bites
- Raspberry, Spinach, And Beet Salad
What can you use instead of cheese for quesadillas?
For a Vegan Quesadilla, I like to use homemade hummus or mashed avocado instead of cheese. It gives the same creamy texture for your tortillas making it even a healthier meal.
Black Bean And Corn Quesadillas
- ½ can corn drained
- ½ black beans drained
- 4 corn tortilla gluten-free
- 5 oz mozzarella grated
- 4 oz cheddar grated
- 1 red onion small, cut into half circles
- 1 chili pepper small and cut into circles
- 1 garlic clove
- Olive oil for cooking
- Pinch of salt and pepper
- A handful of cilantro or parsley
- 4 wedges lime for garnish
For Dipping Sauce
- ½ cup yogurt
- 2 avocado
- 1 teaspoon garlic powder
- Pinch of salt
- Start by preparing the dipping sauce. In a medium bowl mash avocado until creamy and stir in yogurt, garlic powder, and season with salt. Set aside.
- Quesadillas. In a medium pan (over medium heat) heat a little bit of olive oil (don’t overdo the oil as tortilla absorb a lot of liquid) and saute onion, garlic, and chili. Follow with black beans and corn, stir well, and cook for a few minutes. Season with salt and pepper and remove from heat.
- In the same pan over medium heat add one tortilla at a time. The Half-moon technique works pretty well here. Just spread your filling over half of the tortilla (holding up the other half with your fingers), then fold the other half over the filling. Flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold. Cook for half to one minute more until golden brown and slightly crispy. Your cheese will be perfectly melted, too.
- Repeat with other tortillas.
- When all cooked, cut each quesadilla in half and serve immediately.
- Drizzle with lime juice, dip in avocado sauce and enjoy!