Photo: Mark Thomas; Styling: Lynn Miller
Prep Time
15 Mins
Cook Time
25 Mins
Yield
Serves 8

How to Make It

Step 1

In a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add corn and cook for 3 to 4 minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans.

Step 2

In same skillet, warm oil. Add onion and jalapeño and sauté for 2 minutes. Add garlic and sauté 1 minute longer. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes.

Step 3

When cool, stir in cheese and season with salt and pepper. Preheat oven to 200ºF. Spread a tortilla out on a work surface and spread a 1/2-cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as fit in skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas. Cut into wedges and serve.

Chef's Notes

This recipe also appeared in the January 2010 issue.

Ratings & Reviews

sehgrose's Review

Stinkinkitchen
November 06, 2014
So simple and easy!! We loved them as is and with our left over fajita ingredients. We freeze the left overs for our daughter for school, she's 18months and eats them up!

Stinkinkitchen's Review

Jazzy1
October 08, 2012
I doubled everything - which probably threw off the original recipe (I really don't know what I'm doing), but it turned out great!! Pleased the whole picky family. I loved the hint of garlic, nice flavor. Will definitely make again.

Snowside7's Review

Snowside7
July 20, 2012
Excellent. Substituted fresh corn off the cob which I think made it a little sweeter. Don't like pepper jack so used what I had on hand, i.e., mozarella/American cheese mix which made for mild slightly sweet results that were wonderful. Served with salsa on the side to dip the quesadillas in...wonderful. Served with a side of fresh fruit (melons & fresh cherries)..made for a wonderful dinner on a hot evening.

charoulli's Review

icancookthat
March 25, 2012
This tasted great. Served it as an appetizer to a meat dish. Had a kick, but not too spicy. Just the way we can handle it :) My fiance asked me to add this to my recipe file.

icancookthat's Review

sehgrose
September 20, 2011
This was tasty but I think it needed slightly more heat. Check out my post here: http://www.icancookthat.org/2011/08/cheesy-corn-and-black-bean-quesadillas.html

Jazzy1's Review

charoulli
July 20, 2011
This recipe is so quick, easy and delicious. I followed the recipe exactly. I am not a fan of real spicy food and this filled the bill. Those who like it spicy will have to add more heat. I served with a tossed salad. I added meat to the ones for my husband. He loved them.