Black bean and corn quesadillas
Black bean and corn quesadillas are a crispy, cheesy vegetarian dinner. A cumin-spiced filling of mashed beans and sweet corn gets folded into tortillas with cheddar. Pan-fry until golden and melty. Cut into wedges. The whole thing takes about 20 minutes.
- 20 minTotal time
- 2Servings
- 660kcal / serving
- 28 gProtein
The science: why this works
Why the beans are mashed lightly
Mashing part of the beans releases starch, which acts like glue. The filling holds together and stays inside the tortilla instead of spilling out when you bite in. No flour or cornstarch is needed, which keeps the recipe simple.
Learn: How starch thickens sauce →Why the cheese melts and stretches
Cheddar softens as its fat and proteins loosen with heat. Medium heat melts it gently without making it greasy, and gives you a cheesy, sticky layer that glues the filling together. Younger, moister cheeses melt best, while very dry aged ones tend to crumble.
Learn: Why some cheeses stretch →Why the tortilla turns golden and crisp
The dry heat of the pan browns the surface of the tortilla through the Maillard reaction. Medium heat gives the cheese time to melt before the outside burns. It only happens on a dry, hot surface, so pat the food dry first.
Learn: Maillard vs. caramelization →Black bean and corn quesadillas
20 minutes · 2 servings · Mexican · Sandwich
Ingredients
Makes 2 servings
- 4tortillas
- 1 can(400 g) black beans, drained and rinsed
- 100 gfrozen corn
- 80 gcheddar, grated
- 1 tspcumin
- ½lime
- 1 handfulcilantro, chopped
- 1 tspvegetable oil
Method
Tips for the best result
- Wipe out the pan before cooking the quesadillas so there are no stray bits to burn.
- Do not overfill the tortillas, or the filling will squeeze out when you flip.
- Let them rest for a minute before cutting so the cheese sets slightly.
Swaps
- Swap the cheddar for Monterey Jack or mozzarella for a stretchier melt.
- Swap the cilantro for green onion if you do not like cilantro.
- Swap the black beans for pinto beans or refried beans.
Storing and reheating
Refrigerate leftover quesadillas within 2 hours for up to 3 days. Reheat in a dry pan or oven until crisp and steaming hot, to 165°F (74°C).
Black bean and corn quesadillas: questions
How do you keep quesadillas from getting soggy?
Drain and rinse the beans well and cook the filling until it is dry. A hot, dry pan then crisps the tortilla.
Can you freeze quesadillas?
Yes, cool them fully, wrap them well and freeze for up to 2 months. Reheat from frozen in the oven until hot and crisp.
Which pan is best for quesadillas?
A large non-stick or cast iron pan gives even browning. Cook two at a time so there is room to flip.
