Black Bean and Sweet Corn Quesadillas

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Black beans are so healthy and they’ve become the sweetheart of the bean world, something we’re thrilled about because we love to include them in soups, salads, and Mexican dishes.


  • 1 tablespoon extra-virgin olive oil or organic corn oil
  • 3 scallions, white part and most of green part cut into ¼-inch pieces
  • 3 cups sweet locally grown corn, from about 3 large ears
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 12-ounce can organic black beans, drained, rinsed, and drained again
  • 3 large organic heirloom tomatoes, diced
  • 3 tablespoons chopped cilantro
  • 4 ounces feta cheese, crumbled
  • 6 10-inch whole-wheat tortillas
  • 4 ounces fresh mozzarella, drained and cut into tiny cubes
  • cups salsa, homemade or store bought
  • ¾ cup fat-free sour cream


    1. Preheat the oven to 350°F.
    2. Heat the oil in a large skillet over low-medium heat. Add the scallions, corn, salt and pepper, the cumin, and oregano. Stir to coat. Cover and cook for about 6 minutes, stirring frequently until the corn is tender. Add the beans, tomatoes, cilantro, and feta cheese. Stir to combine. Cover and cook for 2 minutes, stirring frequently, until just heated through. Taste for seasonings.
    3. Remove the skillet from the heat. Line two cookie sheets with parchment paper or spray them with olive oil spray. Arrange 3 tortillas on each prepared cookie sheet. Spoon one-sixth of the filling onto each tortilla. Scatter the cubes of mozzarella evenly over the filling. Fold each tortilla over the filling and gently press to seal. Bake for about 12 minutes, until the tortillas are soft-crisp. Remove from the oven and serve with salsa and fat-free sour cream.