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

    My dear this does not look ugly it looks delish! I have not seen the refried black bean from Bush beans…Ooooo we love our black beans.
    This recipe looks super yum.

  2. says

    Well, they look pretty awesome me!! But I know what you are saying, ugly (but good tasting) food is the worst! You are crazy though because these look delicious!!

  3. says

    K, you had me at, “ugly food needs love too!” Hahaha! Oh, I wish beans, corn, cheese and tortillas were paleo! Honestly, why does the best tasting food have to be so carby? LOVE Tex-Mex! I. DIE. Thanks for sharing, girl!

  4. says

    Why are quesadillas so good but so hard to photograph! I have a hard time too and we eat them very often. I often intend on sharing a recipe for one but then change my mind because they end up being so ugly. I love these flavors!


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