Cuban Black bean and corn quesadillas are a delightful treat that can brighten up your day as a hearty main course, a flavorful appetizer, or even a satisfying snack. These quesadillas feature a mouthwatering combination of hearty Cuban style black beans, sweet corn, and gooey melted cheese all nestled in a crispy tortilla. This quick and easy recipe can ready and on the table in 15 minutes or less, making it a convenient choice for those extra busy days when you’re looking for a hassle-free dinner idea.
Although you can use plain beans for this recipe, it’s especially tasty when made with our Cuban Black Beans recipe. I always make extra so we can enjoy the leftovers in these quesadillas, or as a filling for burritos or tacos.
To complement your quesadillas, serve them with some classic condiments like salsa, guacamole, vegan sour cream. One of my favorite condiments for quesadillas, (and just about anything else, too) is our Pio Pio – Peruvian green sauce.
You can also pair the quesadillas with sides such as Mexican rice, refried beans, a fresh mixed salad, a warm cup of soup, or even some roasted vegetables for a well-rounded and satisfying meal.
Feel free to upgrade to whole wheat tortillas as a healthier alternative to traditional flour ones. You can also opt for gluten-free tortillas for a dietary-friendly option. We often like to use Trader Joe’s Habanero Tortillas, (in the photos) which add a spicy kick to the quesadillas – they were absolutely delicious!
Enjoy!
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Cuban Black Bean & Corn Quesadillas
Ingredients
- 2 cups Cuban black beans
- 1 cup corn kernels fresh or frozen
- 2 cups shredded vegan cheddar or Mexican blend
- Salt and pepper to taste
- 8 large flour tortillas
- Cooking oil or cooking spray
Instructions
- Place a large skillet or griddle over medium heat and spray with cooking oil or add a small amount of cooking oil.
- Place a tortilla in the skillet and spread a layer of the Cuban black beans and corn mixture on one half of the tortilla.
- Sprinkle a generous amount of shredded cheese over the bean and corn mixture.
- Fold the other half of the tortilla over the filling, creating a half-moon shape. Press down gently with a spatula.
- Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Repeat the process with the remaining tortillas and filling.
- Once cooked, transfer the quesadillas to a cutting board and slice into wedges.
- Serve hot with your favorite toppings, such as salsa, guacamole, vegan sour cream, hot sauce, or Pio Pio Sauce (see recipe above)
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