So Easy, So Good {Recipe: Black Bean Corn Cheese Quesadillas}

This tasty recipe is brought to you by Bush’s Beans

Black Bean, Corn and Cheese Quesadillas make an easy and tasty weeknight, meatless meal!

Black Bean Corn and Cheese Quesadillas from www.dineanddish.netYou know what I hate? Food that tastes so very good but is ugly as heck to photograph.

Hate might be a strong word, so I’ll change that to really dislike. When I make a recipe that is a quick weeknight meal that my entire family loves, but my pictures turn out looking like something less than delicious, I get annoyed. I’m afraid you’ll take one look at the pictures and say “Nope… that food is ugly! I don’t want to make that, pin that, share that, etc.”

This one time, don’t judge a recipe by its picture! Honestly, Bush’s black and refried black beans and corn with salsa and gooey, melted cheese smashed between two tortillas isn’t pretty. I’ll admit that. But friends, this recipe was beyond easy, plus really quick to put together and it tasted really good. I’d hate for you to miss out! 

Bush's Black Beans and Refried Black BeansWill you do me a favor? Remember, ugly food needs love too!

You’ve given my ugly crockpot garlic chicken legs a chance – they are part of Dine & Dish’s most popular posts of all time! Maybe these Black Bean and Corn Cheese Quesadillas will join the ranks… of ugly food loved by all.


Black Bean Corn and Cheese Quesadillas Meatless Meal


Black Bean, Corn and Cheese Quesadillas
Prep time
Cook time
Total time
They may not be pretty, but these Black Bean, Corn and Cheese Quesadillas sure are good! Give this meatless meal a try today! Recipe adapted from and inspired by Bush's Beans
Serves: 6 Quesadillas
  • 1 15 ounce can BUSH’S® Black Beans, drained
  • 1 16 ounce can BUSH’S® Refried Black Beans
  • 2 cups corn niblets, cooked
  • 1½ cups salsa, mild or spicy
  • 1 teaspoon ground cayenne pepper
  • 2½ cups shredded Colby-Monterey Jack cheese mix
  • 12 (8-inch) flour tortillas
  • ⅓ cup sour cream
  1. Empty the 2 cans of beans into a bowl. Add corn niblets, salsa and cayenne pepper. Stir together until ingredients are mixed together evenly.
  2. Spread mixture evenly on 6 tortillas; top each with cheese. Cover with remaining tortillas.
  3. Heat a 10-inch skillet over medium heat. Cook quesadillas 2-3 minutes per side.
  4. Cut into wedges and serve with remaining salsa and sour cream on the side for dipping.

Disclosure: I’m thankful to be a 2013-2014 Brand Ambassador for Bush’s Beans. I have been compensated for my time and ingredients, yet all opinions expressed are my own. 




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  1. says

    Oh my goodness — I have had the hardest time photographing quesadillas in the past!! In fact, I don’t think I’ve made them for the blog in a few years, even though I make them for myself all the time.

    Yours look and sound amazing though!! Love those delicious Mexi ingredients. :)

  2. says

    Question – the recipe calls for 1-1/2 cups of salsa, and the first line of instructions tells us to add in the salsa. At the end, the recipe says to use “the remaining salsa” for dipping. What remaining salsa? Were we supposed to use only part of the salsa in line 1? Sorry to be so picky, I just wanted to make sure I had enough salsa on hand! The recipe looks yummy.

    • says

      Great question – I just double checked on the Bush’s Beans recipe to make sure I made it right…you are supposed to use 1 1/2 cups salsa in the recipe. Extra sour cream and salsa can be used for garnish! Thanks for your question.

  3. Karli says

    Would the mixture keep well in the fridge do you think? I Live by myself and obviously making multiple quesadillas in one night is not sensible, but this Looks too good to pass up!


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