Spicy Black Bean & Corn Quesadillas

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I like a little spice in my meals – enough to wake up my taste buds but not so much that I start sweating. These Spicy Black Bean & Corn Quesadillas have the perfect blend of spices for me but you could spice it up a bit more with using a hot Taco seasoning mix and spicy guacamole.

Black Bean & Corn Quesadillas

These are so easy to make and you can store all the fillings in the fridge for a quick & easy lunch tomorrow! My husband was out of town last weekend so I ate these as leftover for three days. I never keep leftovers for more than 3 days (usually only two days) but don’t tell my mom that because she’s always telling me how I waste good food. She’ll eat leftovers for a week – we don’t go to her house for supper on leftover night. {wink}

Spicy Black Bean & Corn Quesadillas:

I don’t include quantities here because you can fill these as much or as little as you’d like. I always fill my quesadillas a lot so they are overflowing but others may not like to be as messy!

A pizza cutter is the easiest way to cut a quesadilla into pieces while not losing your fillings.

Spicy Black Bean & Corn Quesadillas
Fill your quesadillas as much or as little as you'd like!
  • canned corn niblets, drained and rinsed
  • canned black beans, drained and rinsed
  • cooked chicken breasts, cut into bite-sized pieces
  • shredded cheese
  • envelope of taco seasoning
  • tortillas
  • guacamole or sour cream for dipping
  1. In a medium bowl, mix the corn, black beans and chicken with a tablespoon of the dry taco seasoning mix. Stir until evenly coated.
  2. Put one tortilla in the quesadilla maker (or frying pan) and top with your fillings.
  3. Add cheese then top with the second tortilla and cook evenly on both sides (just until slightly crispy).
  4. Serve with guacamole or sour cream.


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