Black Bean and Corn Quesadillas are cheese tortillas filled with a mixture of black beans, corn, onion, and bell pepper. 
My sister and I do this thing where we call each other every day around 4pm. She is usually driving home from work, and both of us like to bounce dinner ideas off each other. I usually recommend my latest creation from the blog, and she gives me some new ideas.



  • 1 teaspoon olive oil
  • 1 clove garlic , minced
  • 1/4 small onion , chopped
  • 1/4 red bell pepper (or orange), chopped
  • 15 ounce can black beans , drained and rinsed
  • 1 heaping cup corn (canned or frozen-thawed)
  • 1/4 cup salsa
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 cups shredded cheese (monterrey jack, colby jack, or cheddar)
  • 4 large flour tortillas
  • 2 teaspoons butter
  • sour cream , for serving


  • Add olive oil to a large skillet over medium high heat. 
  • Add the onion and bell pepper and saute for 1-2 minutes. 
  • Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine. 
  • Reduce heat. Melt a teaspoon of butter In another large skillet. 
  • Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of the black beans and corn mixture and spread into an even layer. 
  • Top with another sprinkle of cheese. Add a tortilla on top and cook until the cheese is almost melted and the bottom tortilla is golden. 
  • Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown. 
  • Serve with sour cream and salsa.