Black Bean Quesadillas: A Mexican Comfort Food

Super cheesy black bean quesadillas, bursting with goodness and flavor!


  • 4 flour tortillas
  • 1 cup black beans (cooked) 
  • 1 cup frozen corn (thawed and drained) 
  • 1  ½ cups shredded mozzarella and cheddar cheese
  • 1 small red onion 
  • 1 bunch of fresh cilantro
  • ½ cup tomato sauce (homemade if possible) 
  • ½ teaspoon salt
  • ½ teaspoon Mexican spices mix /taco seasoning
  • 2 teaspoons olive oil


  1. Season and prep the black beans, gently mash them with a potato masher, leaving some smashed, some not. Season them with olive oil, salt, and Mexican spices, mix well and set aside. 
  2. Peel and dice the red onion finely. Set aside.
  3. Put the pan in the stove on medium-low heat. Put one flour tortilla in the pan.
  4. Spread a thin layer of tomato sauce all over the flour tortilla.
  5. Spread some shredded cheese on half the tortilla. Leaving the other half empty to fold over.
  6. On top of the cheese add a layer of seasoned black beans, corn, and red onion. 
  7. Add a final layer of fresh cilantro and top up with more cheese. 
  8. Fold over the empty side of the tortilla and cook for 2 minutes. 
  9. Flip to cook the other side for another 2 minutes until the cheese has melted.


It’s easier to flip the filled quesadillas from the folding side (the closed side), for this I use two kitchen spatulas to help me flip them without dismantling them. It’s important to do it when the cheese is melted since it will help everything stay in place. 

The quesadillas are best eaten right after being made when the cheese is soft and everything is warm. However, if there are any leftovers, can be stored in the fridge for up to 2 days. Heat before eating.