Quick & Easy Black Bean and Corn Quesadillas for Taco Tuesday Dinners
When Taco Tuesday rolls around and you’re craving something fast, flavorful, and satisfying, these Black Bean and Corn Quesadillas are the perfect solution! They’re packed with protein, bursting with flavor, and can be whipped up in minutes—ideal for busy weeknights when you want to keep things deliciously simple.
Why You’ll Love These Quesadillas:
- Quick and Easy: Ready in under 20 minutes, these quesadillas are a lifesaver when time is tight.
- Budget-Friendly: Made with affordable pantry staples like black beans, corn, and tortillas.
- Customizable: Add your favorite toppings like avocado, salsa, or sour cream to make them your own.
- Vegetarian & Kid-Friendly: A healthy meal that even picky eaters will love!
The Recipe: Black Bean and Corn Quesadillas
Ingredients:
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup corn kernels (canned, frozen, or fresh)
- 1 cup shredded cheddar or Monterey Jack cheese
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- Optional: jalapeños, avocado, salsa, sour cream for serving
Instructions:
- Prep the Filling: In a bowl, combine the black beans, corn, red onion, cilantro, cumin, chili powder, salt, and pepper. Stir until well-mixed.
- Assemble the Quesadillas: Place one tortilla on a flat surface. Sprinkle a handful of cheese on one half of the tortilla, then add a generous scoop of the black bean and corn mixture. Top with more cheese and fold the tortilla in half.
- Cook to Crispy Perfection: Heat a large skillet over medium heat and lightly grease with a bit of oil or butter. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, until golden and the cheese is melted.
- Serve and Enjoy: Slice the quesadilla into wedges and serve with your favorite toppings like avocado, salsa, or sour cream.
Why These Quesadillas Are a Taco Tuesday Win
These Black Bean and Corn Quesadillas check all the boxes for a stress-free dinner. The black beans bring a hearty texture and plant-based protein, while the corn adds a touch of sweetness that balances the smoky spices. The gooey cheese holds it all together, creating that melty, crunchy bite you crave. Plus, they’re endlessly customizable—feel free to add a few jalapeños for heat or some fresh lime juice for zing!
Perfect for serving solo or alongside a fresh salad, these quesadillas will become your go-to for easy dinners that don’t skimp on flavor. So, when Taco Tuesday rolls around and you need a quick fix, you know exactly what to reach for.
Enjoy your dinner, and happy Taco Tuesday from TacoTuesday.com! 🌮🧀
Explore more delicious recipes
Roasted Mexican Street Corn Dip
Ingredients
Directions
- Preheat the oven to 350ºF.
- Place the corn on a baking sheet and roast in the oven for 25 minutes. When cool enough to handle, scrap the kernels from the cobs.
- In a saucepan, melt the butter and add the corn. Stir in the mayonnaise, flour, milk and cream. Simmer for 2 minutes. Stir in the Jack cheese and simmer for 3-4 minutes until it is completely melted. Stir in the Hatch Chile powders.
- Arrange the chips on a platter and top with the dip. Sprinkle with the cilantro and cotija cheese. Mix together the sour cream and heavy cream and drizzle over the top. Serve with the lime wedges.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
Homemade Mexican Corn Salad with Blackened Corn
Mexican Corn Salad, often referred to as “Esquites,” is a popular street food in Mexico, typically sold in cups and eaten with spoons. It’s a delightful mixture of sweet, spicy, and tangy flavors, combined with the smoky aroma of blackened corn. This side dish is perfect for BBQs, potlucks, and family dinners, offering a refreshing and zesty complement to various mains.
Ingredients:
- 4 cups of corn kernels (preferably from fresh corn cobs)
- 2 tablespoons olive oil or butter
- 1/2 cup finely chopped red onion
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeds removed and finely chopped (optional for added heat)
- Juice of 1 lime
- 1/2 cup crumbled cheese (Cotija is traditional, but feta or queso fresco work well too)
- 1/2 teaspoon smoked paprika or chili powder
- Salt and pepper, to taste
- Optional: A dash of hot sauce or cayenne pepper for extra heat
- Optional: 1 tablespoon mayonnaise or Mexican crema for creaminess
Instructions:
- Blackening the Corn: In a large skillet or on a grill, heat the olive oil or melt the butter over medium-high heat. When it’s hot, add the corn kernels. Cook without stirring too often, allowing the corn to char and blacken in spots. This will take about 7-10 minutes.
- Mixing Ingredients: In a large mixing bowl, combine the blackened corn, chopped red onion, cilantro, and jalapeño (if you’re using it).
- Seasoning: Sprinkle in the smoked paprika or chili powder, salt, and pepper. If you’re using hot sauce or cayenne, add that as well. Mix everything together, ensuring the spices are evenly distributed.
- Finishing Touches: Drizzle the lime juice over the mixture and gently fold in the crumbled cheese. If you’re opting for a creamier salad, mix in the mayonnaise or Mexican crema until well combined.
- Chilling & Serving: For the best flavor, let the salad chill in the refrigerator for about an hour before serving. This allows the flavors to meld. However, if you’re short on time, you can serve it immediately as well.
Homemade Mexican Corn Salad with blackened corn is a burst of flavors in every bite. The smoky aroma of the corn, combined with the zest of lime and the sharpness of red onion, makes it a side dish that’s hard to resist. Whether you serve it alongside grilled meats or eat it on its own, it promises a taste of Mexico right at home!
Find more side dish recipes here