The Black Bean, Corn, and Sweet Potato Quesadilla or Quesadilla de Frijoles Negros, Maíz Y Batata in Spanish is a wonderful and fresh take on the same old boring cheese quesadillas. Made with black beans, corn, sweet potatoes, flour tortillas, and queso cheese then toasted to a golden brown. We garnished our quesadillas with sour cream, guacamole sauce, and pico de gallo salsa
Ways to Make Quesadillas
You can fill your quesadilla with beef, pork, chicken, beans, onions, peppers, potatoes, squash, tomatoes, corn, spinach, olives, mushrooms, and cheese. Spices often include cilantro, garlic, chili powder, cumin, and red pepper flakes. For the tortillas, you can use corn, flour, wheat, and even egg white tortillas if you want a gluten-free quesadilla. The garnish can include sour cream, guacamole, avocado, and a wedge of lime.
The most important thing is to pick out the fillings you like the most to make your favorite quesadillas. You can also mix and match your fillings to make an assortment of quesadillas.
How to Store Quesadilla
We do not recommend storing quesadillas in the refrigerator, as the tortillas can become mushy. However, you can freeze them for up to 2 months if properly packaged.
How to Freeze Quesadillas
- Let the filling cool to room temperature.
- Assemble the quesadillas and wrap them individually in plastic. Arrange the quesadillas in a single layer on a baking sheet.
- Freeze the quesadillas untill they are firm, then transfer them to a freezer bag or airtight container.
- You can freeze quesadillas for up to 2 months.
How to Reheat Quesadillas
- Remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through.
- Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet.
History of the Quesadillas
Like so many recipes on our website, quesadillas originated in central and northern parts of Mexico but the food item rapidly spread to all regions of the country. The literal meaning of quesadilla is “little cheesy thing”. The southern regions of Mexico are where we see the first use of queso and stringy cheese-filled quesadillas. The Aztec people were very familiar with corn tortillas and would often stuff tortillas with squash and pumpkin and then bake them in clay ovens as a sweet dessert.
Featured Cheese – La Morenita Queso Fresco Cheese
La Morenita Queso Fresco is a fresh, authentic Mexican crumbling cheese. This mild, white cheese has a fine crumbly texture and slightly salty taste. The characteristics of this cheese allow it to complement other flavors easily enhancing any dish. Crumble over tacos, beans, or entrees. Perfect for snacking or cooking, La Morenita Queso Fresco is a staple for your meal occasions.
How to Make This Black Bean, Corn, and Sweet Potato Quesadilla Recipe
For the Beans: You have two choices for this part of the recipe, first use canned beans and save yourself one to two hours of prep time or use dried beans.
For the Corn: You have three choices for this part of the recipe, first you can use frozen or canned corn or you can use fresh corn on the cob. If you choose the corn on the cob you will need to cook it and cut the corn kernels off.
For the Sweet Potatoes: You will need to cook your sweet potatoes, no way around that.
For the Quesadillas:
- 1 cup black beans
- 1 cup sweet potato diced
- 1 tbsp olive oil
- 1 tbsp taco seasoning mix
- 10 tortillas
- 2 ½ cups queso fresco cheese
- 1 cup corn
Garnish With:
- sour cream
- guacamole sauce
- pico de gallo salsa
How to Cook Black Bean, Corn, and Sweet Potato Quesadillas
- Rinse, Sort, and Boil the Beans
Sort and rinse dry black beans and place in a pot and cover with water. Bring to a boil then reduce to low and simmer for 1 to 2 hours.
- Remove from Heat
When tender removes from heat and set aside for later use.
- Preheat the Oven
Preheat oven to 375 degrees F.
- Chop the Potatoes
Peel and chop the sweet potato into small cubes.
- Season the Potatoes
Toss sweet potato cubes with olive oil and taco seasoning in a mixing bowl.
- Bake the Potatoes
Place sweet potato on a parchment paper-lined baking sheet in a single layer. Bake in the oven for 30 minutes or until potatoes are fork-tender.
- Heat the Skillet
Set a large skillet on medium-high heat.
- Assemble the Quesadillas
Place one tortilla in the pan and sprinkle1/4 cup of cheese all over the tortilla. Next, add a layer of beans, corn, and sweet potatoes. Add another 1/4 cup cheese on top. Place another tortilla on top of the filling.
- Flip the Quesadilla
When cheese begins to melt, flip the quesadilla and toast the other side until golden brown.
- Remove and Cut
Remove from heat and cut into 8 slices, like a pizza. Repeat with remaining ingredients.
- Garnish and Serve
Garnish with sour cream, guacamole sauce, and pico de gallo salsa.
Try to manage your heat so that it slowly melts the cheese and lightly toasts the tortillas without scorching them. Reduce or increase the heat as necessary to ensure each side is cooked long enough that it is golden and crisp.
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Black Bean, Corn, and Sweet Potato Quesadilla
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Ingredients
For the Quesadillas:
- ½ cup black beans
- 1 cup sweet potato diced
- 1 tbsp olive oil
- 1 tbsp taco seasoning mix
- 8 tortillas
- 2 ½ cups queso fresco cheese
- 1 cup corn
Garnish With:
- sour cream
- guacamole sauce
- pico de gallo salsa
Instructions
Cook the Beans
- Sort and rinse dry black beans and place in a pot and cover with water. Bring to a boil then reduce to low and simmer for 1 to 2 hours.½ cup black beans
- When the beans are tender, remove them from heat and set aside for later use.
Cook Sweet Potatoes
- Preheat oven to 375 degrees F.
- Peel and chop the sweet potato into small cubes.1 cup sweet potato
- Toss sweet potato cubes with olive oil and taco seasoning in a mixing bowl.1 tbsp olive oil, 1 tbsp taco seasoning mix
- Place sweet potato on a parchment paper-lined baking sheet in a single layer.
- Bake in the oven for 30 minutes or until potatoes are fork-tender and set aside for later use.
Cook the Quesadilla
- Set a large skillet on medium-high heat.
- Place one tortilla in the pan and sprinkle1/4 cup of cheese all over the tortilla.8 tortillas, 2 ½ cups queso fresco cheese
- Next, add a layer of beans, corn, and sweet potatoes. Add another 1/4 cup cheese on top.1 cup corn
- Place another tortilla on top of the filling.
- When cheese begins to melt, flip the quesadilla and toast the other side until golden brown.
- Remove from heat and cut into 8 slices, like a pizza. Repeat with remaining ingredients.
- Garnish with sour cream, guacamole, and salsa.sour cream, guacamole sauce, pico de gallo salsa
Nutrition
Recipes That Go in to Making This Recipe
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