Bright and beautiful Black Bean and Corn Quesadillas full of fiber, flavorful spices and cheesy goodness! A perfect vegetarian recipe for an easy and filling lunch.

It’s been a hot – very hot – second since I’ve had a quesadilla. I think I just forgot about all the tortillas I had because I just stashed them away in my freezer about 7 months ago.

I only recently remembered them when I started my clean-out-the-fridge quest. They were just on the back of my mind though until I saw a post on Instagram of stacked up black bean and cheese quesadilla slices.

That cheese was literally oozing out of there, and I just couldn’t help but put aside all those pasta plans I had for that afternoon. This just looked way better!

I actually gave up on the photo shoot though coz I didn’t have the time. First time I actually didn’t do a shoot on the first recipe attempt. But I was totally fine with it coz I knew I’d want the same thing again the next day 🙂

Low Calorie Black Bean and Cheese Quesadilla Ingredients

A few pantry staples are all you need to make these veggie packed vegetarian black bean corn quesadillas.

A bit of Olive Oil for frying
Onion and Garlic to add some flavor
Black Beans
Corn: I used the frozen kernels, but you could also just grill your own off a cob
Red Bell Peppers: They add a slight sweetness and also a good color contrast
Taco Seasoning or a combination of Chili Powder and Cumin (this works great, I tried it out!)
Shredded Cheese: Cheddar or a Mexican blend are both good options
Tortillas!

Black Bean and Corn Vegan Quesadillas full of fiber, flavorful spices and cheese goodness!

How to make Black Bean Corn and Cheese Quesadillas

The only thing better than the simple list of ingredients here, is that these healthy quesadillas are super easy to make.

Fry the onions and garlic so they’re nice and aromatic.

Then add in the black beans, corn, bell pepper and spices, and toss them together until they’re heated and well seasoned.

Cook your tortillas on one side (over low heat), flip it over, and add the black bean-corn filling on one half. Sprinkle on some cheese and then fold the other half over to make semi circle.

Let that bottom side get a little browned and crispy, then flip it over – careful here – and let the other side cook as well. That cheese should be oozy and melty.

Place it on a cutting board and let it cool a bit. Then use a sharp knife – or even a pizza cutter – and slice up the quesadilla.

Easy gluten free and gain free black bean, corn and cheese quesadillas made with almond flour tortillas.

Can you freeze this Black Bean Veggie Quesadilla?

I was actually quite surprised by this, but yes, they’re freezer-friendly so you can totally meal prep and freeze these quesadillas. They should keep for even 3 months!

Just add all the fillings in, and fold them over.

Then wrap the quesadillas – uncooked – in plastic wrap and place them in freezer-safe zipper bags. When it’s time to eat, cook them on medium-low heat. This way the filling has time to reheat and the cheese can melt while you get crispy tortillas without them burning.

A Diet-friendly Black Bean Corn Quesadilla Recipe

To make these black bean and corn quesadillas Vegan and dairy free, use a non-dairy shredded cheese alternative so it has no real cheese.

To make gluten-free quesadillas, use corn tortillas. For grain-free option, use tortillas that are made with suitable ingredients such as almond flour, coconut flour or cassava flour.

If you use the almond flour version, it also has a low carb count, so this a good alternative if carbs are something you’re trying to watch.

For low calorie vegetarian quesadillas, use reduced-fat cheese for the quesadilla filling, and even amp up the veggie quantity.

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