Loading...

Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the diced yellow onion, red bell pepper, and minced jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.

Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the rinsed and drained black beans, corn kernels, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, to allow the flavors to meld and the mixture to heat through.

Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Set the filling aside.

To assemble the quesadillas, heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with olive oil or butter. Place the oiled side down in the hot skillet.

Sprinkle about 1/4 cup of shredded Monterey Jack cheese evenly over the tortilla. Spoon about 1/2 cup of the black bean and corn filling onto one half of the tortilla. Sprinkle another 1/4 cup of cheese over the filling.

Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly.

Remove the cooked quesadilla from the skillet, transfer to a cutting board, and let it rest for a minute. Repeat the process with the remaining tortillas, cheese, and filling, adding more oil or butter to the skillet as needed.

Cut each quesadilla into 2 or 3 wedges. Serve hot with optional toppings such as sour cream, salsa, or guacamole.


Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the diced yellow onion, red bell pepper, and minced jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.

Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the rinsed and drained black beans, corn kernels, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, to allow the flavors to meld and the mixture to heat through.

Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Set the filling aside.

To assemble the quesadillas, heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with olive oil or butter. Place the oiled side down in the hot skillet.

Sprinkle about 1/4 cup of shredded Monterey Jack cheese evenly over the tortilla. Spoon about 1/2 cup of the black bean and corn filling onto one half of the tortilla. Sprinkle another 1/4 cup of cheese over the filling.

Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly.

Remove the cooked quesadilla from the skillet, transfer to a cutting board, and let it rest for a minute. Repeat the process with the remaining tortillas, cheese, and filling, adding more oil or butter to the skillet as needed.

Cut each quesadilla into 2 or 3 wedges. Serve hot with optional toppings such as sour cream, salsa, or guacamole.
