Crispy Black Bean and Poblano Quesadillas with Corn and Mozzarella

These crispy black bean quesadillas are packed with flavor and texture. Soft flour tortillas are filled with a savory mixture of refried beans, sautéed onion, garlic, poblano peppers and sweet corn, then melted with gooey mozzarella cheese. The result is a golden, crunchy exterior with a warm, creamy interior.

Serve these quesadillas with a crisp side salad to balance the richness. They’re perfect for a quick lunch or a satisfying dinner that the whole family will love.

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Ingredients

4 large flour tortillasView ingredient guideLike ingredientDislike ingredient

1 can (15 oz) refried black beansView ingredient guideLike ingredientDislike ingredient

1 medium onion, dicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 poblano pepper, seeded and dicedView ingredient guideLike ingredientDislike ingredient

1 cup sweet corn kernels (fresh or frozen)View ingredient guideLike ingredientDislike ingredient

2 cups shredded mozzarella cheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoons vegetable oil, dividedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

For the side salad: mixed greens, cherry tomatoes, and your favorite dressingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the diced onion and poblano pepper and sauté until softened, about 5 minutes.
2. Add the minced garlic and corn kernels and cook for another 2 minutes. Season with salt and pepper to taste. Remove from heat.
3. Spread a layer of refried beans on one half of each flour tortilla.
4. Top the beans with the sautéed vegetable mixture, then sprinkle generously with shredded mozzarella cheese.
5. Fold the other half of the tortilla over the filling to create a half-moon shape.
6. Heat the remaining 1 tablespoon of oil in a large skillet or griddle over medium heat. Place the quesadillas in the skillet (work in batches if needed) and cook until golden brown and crispy, about 3-4 minutes per side.
7. Remove from skillet and let cool slightly before cutting into wedges.
8. Serve with a crisp side salad of mixed greens and cherry tomatoes tossed with your favorite dressing.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more fragile. You may need to adjust the filling amount and cook them carefully to prevent breaking.

Can I make these quesadillas ahead of time?

You can prepare the filling in advance and refrigerate it. Assemble and cook the quesadillas just before serving for the best texture.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.