Southwest Black Bean Quesadillas

A delightful journey through the vibrant flavors of the Southwest awaits you with these Black Bean Quesadillas. Crafted by the talented Elizabeth Rodriguez, this recipe is a fusion of Tex-Mex goodness and simplicity, making it perfect for both busy weeknights and casual get-togethers.


  • 8 small flour tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, frozen or fresh
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste


  1. Preheat a skillet or griddle over medium heat.
  2. In a bowl, mix black beans, corn, cheese, tomatoes, red onion, cilantro, cumin, chili powder, salt, and pepper.
  3. Place a tortilla on the skillet, spoon a generous amount of the bean mixture onto one half of the tortilla, and fold the other half over, creating a half-moon shape.
  4. Cook each quesadilla for 3-4 minutes on each side or until golden brown and the cheese is melted.
  5. Repeat with the remaining tortillas and filling.
  6. Serve hot, optionally with salsa, guacamole, or sour cream.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Yield: 4 servings

Enjoy the rich, cheesy goodness and the medley of flavors in every bite of these Southwest Black Bean Quesadillas. Elizabeth Rodriguez has truly created a masterpiece that brings the essence of the Southwest to your dining table.

Nutrition: Each serving contains approximately 320 calories.

Whether you’re a seasoned chef or a kitchen novice, this recipe is a testament to the beauty of simplicity and the bold flavors of Southwest cuisine. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will leave your taste buds dancing!

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