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Heat the olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Be careful not to burn the garlic.

Stir in the rinsed black beans, drained corn, chili powder, cumin, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Remove from heat and stir in the lime juice and optional fresh cilantro.

Lay out 6 tortillas on a clean surface. Sprinkle about 1/4 cup of shredded cheese evenly over each tortilla. Spoon about 1/2 cup of the black bean and corn filling onto one half of each cheese-covered tortilla. Sprinkle another 1/4 cup of cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape.

Heat a large non-stick skillet or griddle over medium heat. Lightly brush the outside of each folded quesadilla with melted butter. Place 2-3 quesadillas in the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining quesadillas.

Remove cooked quesadillas from the skillet and place on a cutting board. Let them rest for a minute, then cut each quesadilla into 2-3 wedges. Serve immediately with salsa, sour cream, and sliced avocado or guacamole, if desired.


Heat the olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Be careful not to burn the garlic.

Stir in the rinsed black beans, drained corn, chili powder, cumin, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Remove from heat and stir in the lime juice and optional fresh cilantro.

Lay out 6 tortillas on a clean surface. Sprinkle about 1/4 cup of shredded cheese evenly over each tortilla. Spoon about 1/2 cup of the black bean and corn filling onto one half of each cheese-covered tortilla. Sprinkle another 1/4 cup of cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape.

Heat a large non-stick skillet or griddle over medium heat. Lightly brush the outside of each folded quesadilla with melted butter. Place 2-3 quesadillas in the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining quesadillas.

Remove cooked quesadillas from the skillet and place on a cutting board. Let them rest for a minute, then cut each quesadilla into 2-3 wedges. Serve immediately with salsa, sour cream, and sliced avocado or guacamole, if desired.
