Black Bean, Corn & Pepperjack Quesadillas

Black Bean, Corn & Pepperjack Quesadillas

These black bean and corn quesadillas are cheesy, a bit spicy, and oh so delicious. 
Trust me when I say, the whole family will be asking for these again and again!
Black Bean, Corn & Pepperjack Quesadillas | The Chef Next Door
We all know I have a deep love for quesadillas, and so do my kids. From bean and cheese to steak to apples and cheese, there are a million different ways to make em'. My current obsession is this new vegetarian version - black bean, corn and pepperjack cheese. Yum, yum, and YUM! They are a breeze to make and perfect for a weeknight meal or even for lunch. They are packed full of flavor as well as fiber and protein to give you all the energy you need for a long night of homework, baseball games, or whatever else you might have going on.

Black Bean, Corn & Pepperjack Quesadillas | The Chef Next Door
I know your families are busy just like mine, so it's nice to have an easy , delicious and nutritious meal to turn to when you don't have much time to cook. Add a side of rice and some chips and salsa and this makes the perfect family friendly meal for any day of the week!

Are you ready to make these easy, cheesy quesadillas? I know I am!

Black Bean, Corn & Pepperjack Quesadillas
Author: Sarah Bates | The Chef Next Door
Serves 4

1 tablespoon olive oil
1/4 cup finely chopped red onion 
1 garlic clove, finely minced
1 1/2 cups frozen corn, thawed
15 ounce can black beans, rinsed and drained well
1 cup shredded Pepperjack cheese
4 large burrito size tortillas

Warm a large skillet over medium-high heat and add the oil. Add the onion and garlic and cook for 3 minutes, until the onion is softened. Add the corn and cook for 5 minutes, stirring occasionally, until the corn begins to brown. Add the mixture to a large bowl, then add the beans. Mix gently to combine and allow to sit and cool for just a few minutes.

Stir the cheese into the bean mixture and season to taste with salt and pepper. Lay one tortilla out on a cutting board or work surface and spread a heaping half cup portion of the mixture over half. Fold the tortilla in half. Repeat with the remaining tortillas and bean mixture. 

Warm a large skillet over medium-high heat. Cook the quesadillas, one at a time, until brown, then flip over and cook until the other side is golden brown and the cheese is melted. Repeat with remaining quesadillas until they are all cooked.  {Place the cooked quesadillas on a baking sheet and keep in a warm oven while the others are cooking} Cut into wedges and serve. 

Bon App├ętit!
Black Bean, Corn & Pepperjack Quesadillas | The Chef Next Door
I'm honored to be a Milk Means More Ambassador and I thank them for sponsoring this post! I was compensated for developing a Vegetarian Delights recipe, however all opinions, as always, are my own. 

The United Dairy Industry of Michigan, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food. For more great dairy recipes, follow Milk Means More on Pinterest. To learn more about nutrition, animal care/well-being and on-farm practices related to dairy products and the dairy industry, you may want to follow Milk Means More on Facebook. You can also follow them on InstagramTwitter and YouTube!


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