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Black Bean and Corn Quesadillas


"My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!"
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40 m servings 363 cals
Original recipe yields 8 servings (8 small quesadillas)


  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 1138
  1. 1759 Ratings

Most helpful positive review

These are great! I left out the red pepper flakes because I didn't have any, but added some Frank's Chile and Lime sauce. I also used burrito sized tortillas and baked them in the oven instaea...

Most helpful critical review

It was just okay.

Most helpful
Most positive
Least positive

These are great! I left out the red pepper flakes because I didn't have any, but added some Frank's Chile and Lime sauce. I also used burrito sized tortillas and baked them in the oven instaea...

This was SO yummy. Messy but yummy. Only thing I omitted was the red pepper flake. I knew the jarred salsa I had on hand would be hot enough without adding the flake. This scaled down well for ...

Every Wednesday night, my roommate, his girlfriend, and myself take turns cooking dinner before our favorite TV Show LOST! My roommate's girlfriend is the only vegetarian, so cooking vegetarian...

I thought this was really yummy. I read the reviews and left the brown sugar in the recipe, maybe used a tad less than 1 Tbs. I thought it added a nice touch. I added cumin. Instead of using s...

This is a quick easy dish that my family loves. I have made it twice. The only change is folding over the quesadilla to make it easier to handle. Thank you for this healthy meatless meal.

Loved these! I am not a vegeterian but am trying to not eat meat one day a week. I added chopped jalapenos and a little lime juice and left out the red pepper flakes. I also just used cooking...

You truly don't miss the meat in this recipe. I was somewhat skeptical at first. For the onion I used a red onion and used only a third of it. I used half cheddar and half monterey jack cheese...

Great! The only change I made was I didn't cook in skillet but did two at a time in a 450 degree oven. I spritzed two tortillas with oil and placed those sides on the outside of the quessadill...

These are EXCELLENT and so simple to make! I omitted the olive oil and used Canola Spray instead. I also omitted the butter and used the spray. I added fresh chopped jalapeno and a little choppe...