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The recipe is written out for 1 quesadilla--be sure to multiply by however many servings you need!
Course Entree
Cuisine Southwestern
Keyword quesadilla
Author TheSpicedLife


  • 1 10- inch flour tortilla from the refrigerator section of the grocery store
  • 5 grape or cherry tomatoes sliced into rounds
  • 1/4 cup cooked and rinsed black beans
  • 1/4 cup cooked corn
  • 2/3 cup shredded cheddar cheese
  • 2/3 cup shredded Monterey jack cheese
  • 1 t vegetable oil


  1. Mix together the 2 cheeses.
  2. Preheat a nonstick or cast iron skillet over medium high heat. Using a heat-proof brush, spread the teaspoon of oil out all over the cooking surface.
  3. Place the flour tortilla onto the skillet.
  4. Sprinkle half of the cheese over 1 side of the tortilla. Sprinkle the tomatoes, black beans and corn over the cheese. Sprinkle the remaining cheese over that.
  5. Fold the empty half of the tortilla over the filled half. Cook the quesadilla for another few minutes, to lightly brown the bottom side. Then carefully flip the quesadilla over to lightly brown the other side.
  6. Slide the quesadilla out onto a cutting board. Slice into 4 wedges. Serve with sour cream and salsa.*
  7. *When tomatoes are not in season, I prefer to dollop some fresh salsa into the quesadilla instead of tomatoes.