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Mexican Street Corn and Black Bean Quesadillas | High Protein Meals

These Mexican Street Corn and Black Bean Quesadillas are the perfect combination of creamy, cheesy goodness and bold, zesty flavors. Featuring roasted corn, spiced black beans, and gooey cheese tucked inside low-carb tortillas, this recipe is satisfying yet light. Perfect for those looking for high protein meals, vegetarian recipes, or quick dinner ideas that fit well into a healthy eating plan. Each bite bursts with flavor, making it a fantastic addition to your weekly meatless meals menu.
Course Appetizer, Main Course, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 2 Cups Frozen Corn (Or Fresh Corn from the Cob)
  • 2 Cans Black Beans (Rinsed & Drained) 15.5 oz can
  • 1 Red Onion, Finely Diced
  • 1/4 Cup Cilantro, Chopped
  • 1 Cup Crumbled Cotija Cheese (or Feta for a Similar Flavor)
  • 1 Cup Kraft Fat Free Shredded Cheddar Cheese
  • 1 Cup Plain Fat Free Greek Yogurt or Fat Free Sour Cream
  • 1 Tsp Chili Powder
  • .5 Tsp Smoked Paprika
  • .5 Tsp Garlic Powder
  • Juice of 2 Limes
  • Salt/Pepper to Taste
  • 4 La Banderita Carb Counter Large Soft Tortillas
  • Cooking Spray

For the Creamy Sauce

  • 1 Cup Plain Fat Free Greek Yogurt or Fat Free Sour Cream
  • 2 Tbl Lime Juice
  • 2 Tsp Chili Powder
  • Hot Sauce, Optional but great!

For Serving (Optional)

  • Diced Avocado
  • CIlantro
  • Lime Wedges
  • Salsa or Pico De Gallo

Instructions

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.
  • 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.
  • 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.
  • 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.
  • 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.
  • This makes 4 quesadillas. Each serving is 7 WW Points. Enjoy!