Go Back

Black Bean, Corn and Cheese Quesadillas

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
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 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
  • 1 1/2 cups salsa mild or spicy
  • 1 teaspoon ground cayenne pepper
  • 2 1/2 cups shredded Colby-Monterey Jack cheese mix
  • 12 8-inch flour tortillas
  • 1/3 cup sour cream


  • Empty the 2 cans of beans into a bowl. Add corn niblets, salsa and cayenne pepper. Stir together until ingredients are mixed together evenly.
  • Spread mixture evenly on 6 tortillas; top each with cheese. Cover with remaining tortillas.
  • Heat a 10-inch skillet over medium heat. Cook quesadillas 2-3 minutes per side.
  • Cut into wedges and serve with remaining salsa and sour cream on the side for dipping.