Mexican Street Corn and Black Bean Quesadillas | Healthy Comfort Food Recipes

Updated January 26, 2026 to improve clarity and performance.

If you’re anything like me, you know that dinner needs to be simple, delicious, and satisfying. That’s why I’m excited to share my Mexican Street Corn and Black Bean Quesadillas recipe with you. It’s packed with bold flavors, creamy textures, and a delightful crunch — all without meat! Plus, it’s a fantastic way to enjoy the vibrant taste of elote (Mexican street corn) in a new and exciting form.

If you enjoy bold, comforting dinners like this, you may also like my Creamy Herb Cheese Skillet Chicken or this Crunchy Dense Bean Salad — both are easy, filling options that work well for busy nights.

If you’re looking for high protein meals that are easy to prepare, these quesadillas are a perfect choice. Thanks to the combination of black beans and cheese, they provide a satisfying protein boost without the need for meat. They’re one of my go-to vegetarian recipes when I need something filling and packed with flavor. I love making these during Lent too – no meat, quick and if you have extra filling left over, you can easily add cooked shrimp, chicken or ground meat the next day.

I also love these quesadillas because they make an excellent option for quick dinner ideas. Whether you’re busy on a weeknight or just want something simple yet tasty, this recipe comes together in less than 30 minutes. It’s one of those versatile meatless meals that feels indulgent but still fits into a healthy eating routine.  If you’re building out a rotation of fast dinners, my Cottage Cheese Crunch Bowl is another quick option that’s great for lunches or lighter nights.

 

Why You’ll Love This Recipe

These quesadillas are:

• Quick and Easy – Ready in under 30 minutes.
• Budget-Friendly – Uses pantry staples like canned beans and frozen corn.
• Vegetarian and Filling – Packed with protein from black beans and loaded with satisfying flavors.
• Perfect for Meal Prep – The filling can be made ahead for an even faster dinner.
• Works well for leftovers – The filling keeps in the fridge for a few days and reheats easily.

Let’s get started!

Ingredients You’ll Need

For the Quesadillas:

• Frozen Corn, Thawed (or Fresh Corn Off the Cob)
• Black Beans, Drained and Rinsed
• Red Onion, Finely Diced
• Cilantro, Chopped
• Crumbled Cotija Cheese (or Feta for a Similar Flavor)
• Shredded Kraft Fat Free Cheddar Cheese
• Plain Fat Free Greek Yogurt or Fat Free Sour Cream
• Chili Powder
• Smoked Paprika
• Garlic Powder
• Juice of Lime
• Salt and Pepper to Taste
• Low Carb Tortillas
• Cooking Spray

For the Creamy Sauce:

• Plain Fat Free Greek Yogurt or Fat Free Sour Cream
• Lime Juice
• Chili Powder
• Hot Sauce (Optional for a Kick)

For Serving:

• Diced Avocado
• Fresh Cilantro
• Lime Wedges
• Salsa or Pico de Gallo

Step-by-Step Instructions

Step 1: Prepare the Filling

Start by warming a skillet over medium heat. Add your thawed corn to the skillet and let it cook for about 3-4 minutes until slightly charred. This adds that signature “grilled corn” flavor you’d expect from authentic Mexican street corn.

Next, stir in the drained black beans, red onion, and seasonings — chili powder, smoked paprika, garlic powder, salt, and pepper. Stir everything together and let it cook for another 2-3 minutes until heated through. Remove from heat and squeeze in the lime juice. Toss in the cilantro and cotija cheese, stirring to combine.

Step 2: Build the Quesadillas

Lay one tortilla on a clean surface. Spread 2-3 tablespoons of the corn and black bean mixture evenly over half of the tortilla. Sprinkle with shredded cheese, then fold the tortilla in half, pressing gently.

Repeat with the remaining tortillas and filling.

Step 3: Cook the Quesadillas

Heat a large skillet or griddle over medium heat and lightly spray with cooking spray (or brush with light butter for added flavor). Cook each quesadilla for about 2-3 minutes on each side until golden brown and the cheese is melted.

Tip: Use a spatula to press down on the quesadillas while they cook to ensure crispier tortillas and gooey melted cheese inside.

Tip: If you like meals that come together fast like these quesadillas, you’ll also love my Crockpot Chicken Piccata for hands-off nights.

Step 4: Make the Creamy Sauce

In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, chili powder, and hot sauce (if using). This sauce adds a cool, tangy contrast to the warm and savory quesadillas.

Step 5: Slice and Serve

Cut each quesadilla into wedges and drizzle with the creamy sauce. Top with diced avocado, fresh cilantro, and lime wedges. Serve with salsa or pico de gallo for dipping.

Tips for Success

• Extra Crunch: Add crushed tortilla chips inside the quesadilla for added texture.
• More Heat: Sprinkle diced jalapeños in the filling for a spicy kick.
• Storage Tip: The filling can be refrigerated for up to 3 days, making this a perfect meal prep option.

What to Serve with These Quesadillas

While these quesadillas are fantastic on their own, they pair beautifully with:

• A crisp green salad with avocado dressing.
• Roasted sweet potatoes for a sweet and savory balance.
• A refreshing glass of agua fresca or lime-infused sparkling water.
• A hearty side like Roasted Sweet Potatoes or this Dense Bean Salad if you want something fresh and filling.

These Mexican Street Corn and Black Bean Quesadillas have quickly become one of my favorite recipes for busy nights. They’re easy to make, packed with bold flavors, and provide a satisfying punch of protein — perfect for anyone seeking quick dinner ideas or high protein meals without meat. Whether you’re feeding the whole family or meal-prepping for the week, these delicious quesadillas will leave you full and happy.  They’re especially useful if you’re trying to build a short list of reliable, high-protein dinners that don’t rely on meat.