Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas | ChopChop


It’s a Mexican grilled cheese sandwich—with tortillas instead of bread. 
We like whole-grain or corn tortillas better than white flour tortillas because 
 they have lots of flavor and more nutrients! (Corn tortillas are smaller: 
if you use them here, use 2 per quesadilla, sandwiching the cheese 
in the middle between them instead of folding them.) By Adam Ried.

Hands-on time: 15 minutes
Total time: 15 minutes
Makes: 2 Quesadillas

Kitchen Gear: 

Cutting Board
Measuring cup
Colander or strainer
Small mixing bowl
Wooden spoon
Sharp knife (adult needed)
Large nonstick skillet
Large plate, for serving


8-inch whole-grain tortillas
1⁄4 cup
canned or cooked black beans, drained and rinsed
1⁄4 cup
canned or frozen corn, drained or thawed as needed
scallions, thinly sliced
1⁄2 cup
grated Monterey Jack or cheddar cheese
Salsa for serving (if you like)


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put the tortillas on the cutting board and sprinkle 
half the cheese over half of each one.
  2. Put the beans, corn and scallions in the mixing 
bowl, and mix well with the spoon.
  3. Sprinkle half the bean and corn mixture over the 
cheese on each tortilla, then fold the tortilla 
to make a half-moon shape.
  4. With the help of your adult, put the skillet on the stove and turn the heat to medium-low. Add the quesadillas. Use the spatula to press down gently. Cook the quesadillas, flipping halfway through, until they are spotty brown and crisp on both sides. The cheese inside should be melted.
  5. Take the quesadillas out of the skillet and let them cool about 2 minutes on the serving plate
  6. With the help of your adult, cut the quesadillas into wedges and serve with salsa (if you like salsa).