Easy Cheesy Black Bean Quesadillas
with Corn Esquites, Sour Cream & Cilantro
- Wheat
- Soy
- Milk
- Eggs
Get ready to whip up cheesy black bean quesadillas and creamy corn esquites in a speedy 20 minutes! You'll fill flour tortillas with spiced black beans, tangy cotija cheese, and Mexican cheese blend that melts to perfection. Charred corn tossed with mayonnaise, lime juice, and more cotija cheese makes a quick and easy side for this delicious meal!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cotija Cheese
(Contains: Milk)
1 teaspoon
Chili Powder
1 unit
Black Beans
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Drain and rinse beans. Quarter lime. Roughly chop cilantro.
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Transfer beans to a medium microwave-safe bowl. (Rinse out strainer.) Stir in half the chili powder (you’ll use more later), 1 TBSP water (2 TBSP for 4 servings), a drizzle of oil, a pinch of salt, and pepper. Cover with plastic wrap and microwave until warmed through, 1-2 minutes.
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Add a squeeze of lime juice; stir to combine.
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Drain corn; pat dry with paper towels.
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Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover pan if corn begins to pop!
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Meanwhile, in a large bowl, combine mayonnaise, half the cotija cheese, remaining chili powder, juice from two lime wedges (four wedges for 4 servings), a big pinch of salt, and pepper.
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Once corn is done, turn off heat. Transfer to bowl with mayonnaise mixture; stir to thoroughly combine. Taste and season with salt and pepper if desired. Set aside until ready to serve. Wash out pan.
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Place tortillas on a clean work surface. Evenly divide seasoned beans, Mexican cheese blend, and remaining cotija cheese between bottom halves of tortillas. (TIP: Reserve some cotija cheese for serving if you like!) Fold each tortilla in half to form quesadillas.
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Heat a drizzle of oil in pan used for corn over medium heat. Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side (depending on the size of your pan, you may need to work in batches). TIP: Lower heat if tortillas begin to brown too quickly.
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Cut quesadillas into wedges; divide between plates and dollop with sour cream. Serve esquites on the side. Squeeze juice from remaining lime over esquites. Sprinkle everything with cilantro and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The corn esquites are the clear star — charred, creamy, and zesty — and most reviewers loved them 🌽. The quesadilla filling divided opinion: the beans alone felt bland and dry to many, while the cheese and corn combination worked well for others.
- Ease of prep: The recipe comes together quickly, though flipping the quesadillas can get messy when the beans aren't held together by enough cheese.
- Suggestions: Lightly mash half the beans before filling the tortillas so they hold together better and don't fall out during cooking. Use less chili powder in the corn — many found the full amount overwhelmingly spicy — and consider adding salsa or pico de gallo inside the quesadilla for more flavor and moisture 🌶️. More cheese is the most-requested change; add an extra handful of shredded cheese to keep the quesadillas sealed and melty.
- Leftovers: The corn esquites kept well for days and made a great snack with tortilla chips.
Reviews from our home cooks
It was incredibly tasty! One serious fault: Too much chili on the esquites. It was so spicy, it hurt both our stomachs ... and we are from Louisiana so that's saying somethin!!! Since I had to add spice to the bean mixture, just tell people to put 3/4 of the chili powder in with the beans, and 1/4 in with the corn, instead of half-&-half.
The corn was delicious, but the bean mixture felt a little flat. Maybe more cheese to give it more of a quesadilla feel. It felt more like just toasted beans in a tortilla.
Really quick and good! There should be a warning on the chili powder. We used half in the beans and half in the corn as directed. It is very spicy! Definitely not kid friendly....or palatable to most adults. I enjoyed it but my friend couldn't eat it.
This was really tasty!! I liked the flavors a lot, but it did have a pervasive kick which was not mentioned in the recipe description. But I did like the corn salad and the use of elote cheese. I did feel that the ratio of corn to quesadilla was off, but this was okay because I could eat the corn as a snack with tortilla chips.
We liked this, but would make a change or two. Mash up the black beans a little before putting them on the tortilla or they roll out as you're trying to put them in the pan. Loved the corn and will try to recreate that.
Great recipe that I will order again. I don't eat mayo, so I would actually just eat the corn plain.
I really like this recipe, but there's not quite enough cheese for the quesadillas. They ended up being mostly beans. Adding one more packet of shredded cheese would make this meal great!
Very good! I turned it into a burrito instead of a quesadilla and it was really enjoyable
Tasty! I added bell pepper. Glad the corn was spicy enough.
I definitely need more cheese inside and also did way less beans inside but overall delicious
