Best 10 Chorizo Black Bean And Corn Quesadillos Recipes

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**Savor the Sensational Fusion of Flavors: Chorizo, Black Bean, and Corn Quesadillas**

Embark on a culinary journey with our delectable Chorizo, Black Bean, and Corn Quesadillas, a symphony of flavors that will tantalize your taste buds. These quesadillas are a delightful fusion of Mexican and American cuisine, featuring a savory filling of seasoned chorizo, tender black beans, crisp corn kernels, and a blend of melted cheeses, all enveloped in a golden-brown tortilla. Accompany these quesadillas with a dollop of guacamole, tangy salsa, and a sprinkle of fresh cilantro for an unforgettable dining experience. Our article offers three delectable variations to satisfy every palate: the Classic Chorizo Quesadilla, a harmonious balance of flavors; the Black Bean and Corn Quesadilla, a vegetarian delight; and the Ultimate Chorizo Black Bean and Corn Quesadilla, a flavor-packed extravaganza. Prepare to indulge in a culinary fiesta with our easy-to-follow recipes that guide you through every step of creating these delectable quesadillas.

Here are our top 10 tried and tested recipes!

BLACK BEAN AND CORN QUESADILLAS



Black Bean and Corn Quesadillas image

These simple and healthy Black Bean Quesadillas are an easy dinner everyone loves. Flour tortillas filled with cheese, black beans, corn, onion, bell pepper and spices.

Provided by Lauren Allen

Categories     Main Course

Time 10m

Number Of Ingredients 13

1 teaspoon olive oil
1 clove garlic (, minced)
1/4 small onion (, chopped)
1/4 bell pepper (any color, chopped)
15 ounce can black beans (, drained and rinsed)
1 heaping cup corn ((canned or frozen-thawed))
1/4 cup salsa
1 teaspoon light brown sugar
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 cups shredded cheese ((monterrey jack, colby jack, or cheddar))
4 large flour tortillas
sour cream (, for serving)

Steps:

  • Add olive oil to a large skillet over medium high heat.
  • Add the onion and bell pepper and saute for 1-2 minutes.
  • Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
  • Reduce heat. Taste and adjust seasonings, if desired.
  • Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer.
  • Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden.
  • Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
  • Serve with sour cream and salsa.

Nutrition Facts : Calories 295 kcal, Carbohydrate 19 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 497 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

BLACK BEAN AND CORN QUESADILLAS



Black Bean and Corn Quesadillas image

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Provided by EFasse

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 10

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Steps:

  • Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  • Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g

CORN AND BLACK BEAN QUESADILLAS



Corn and Black Bean Quesadillas image

Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.

Provided by Jennifer Perillo

Time 40m

Yield 8 servings

Number Of Ingredients 12

Freshly ground black pepper
Handful of fresh cilantro, chopped
Eight 8-inch round flour tortillas
8 ounces Monterey Jack cheese, shredded
Pico de gallo, to serve, optional
1/4 teaspoon cumin
1 to 2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
One 15-ounce can black beans, drained and rinsed
1 cup cooked corn kernels (from 1 large ear)
3/4 teaspoon salt

Steps:

  • Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
  • Heat a 10-inch cast-iron skillet over medium heat.
  • Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
  • Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
  • Serve topped with pico de gallo if desired.
  • Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS



Homemade Chorizo, Refried Bean and Cheddar Quesadillas image

Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon lard
1/4 cup minced onion
3 cloves garlic, minced
1/2 pound ground pork
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Pinch ground cinnamon
Pinch ground cloves
Kosher salt
Four 10-inch (burrito size) flour tortillas
2 cups shredded Cheddar
1 cup refried beans
1 jalapeno, chopped (seeds removed for less heat)
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

  • Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  • Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

BLACK BEAN 'N' CORN QUESADILLAS



Black Bean 'n' Corn Quesadillas image

Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained, divided
2 teaspoons olive oil
1 small onion, finely chopped
1 can (11 ounces) Mexicorn, drained
1 teaspoon ground cumin
1 teaspoon chili powder
6 ounces fresh baby spinach (about 8 cups)
8 flour tortillas (8 inches)
3/4 cup shredded reduced-fat Colby-Monterey Jack cheese or Mexican cheese blend

Steps:

  • Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.

Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

CHORIZO, BLACK BEAN AND CORN QUESADILLOS



Chorizo, Black Bean and Corn Quesadillos image

This recipe is taken from the Southern Living All-Time Favorites Magazine. The recipe also includes a Cilantro Pesto which is used inside the quesadillo and as a dipping sauce. Can't wait to try this dish!

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

4 chorizo sausage links, chopped (4-inch each)
1 (15 ounce) can black beans, rinsed and drained
1/2 cup frozen whole corn, thawed
1/2 teaspoon cumin, ground
1/3 cup cilantro pesto sauce (see below)
6 flour tortillas (8 inch size)
1 (8 ounce) package shredded Mexican blend cheese
3 bunches fresh cilantro, stems removed
1 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
1 garlic clove
1/2 teaspoon salt
2 tablespoons water

Steps:

  • Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook, stirring occasionally, 3 - 4 minutes or until thoroughly heated.
  • Spread cilantro pesto evenly on each tortilla; sprinkle with cheese . Spoon chorizo mixture on half of each tortilla. Wipe skillet clean.
  • Cook, tortilla side down, in a lightly greased skillet over medium-high heat 1 minute or until lightly browned. Fold tortilla in half over filling. Repeat with remaining tortillas. Serve immediately with remaining pesto.
  • Pesto Sauce: Process all ingredients in a food processor until smooth; stopping to scrape down sides. Store in refrigerator up to 1 week.

STREET CORN QUESADILLA



Street Corn Quesadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 12

1/4 cup mayonnaise
2 large flour tortillas
1 cup shredded Monterey Jack cheese
1 cup frozen roasted corn, thawed
1/2 cup crumbled Cojita
1/2 small avocado, diced
2 tablespoons chopped jarred jalapenos
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/4 cup jarred salsa, for serving
1/4 cup jarred salsa verde, for serving
Tortilla chips, for serving

Steps:

  • Place a skillet over medium heat.
  • Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
  • Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
  • Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
  • Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.

BLACK BEANS WITH CHORIZO



Black Beans With Chorizo image

This recipe comes from a May 1987 issue of Bon Appetit in a "Mexican Cooking Goes Light" article. It is chef Jorge De'Angelo's and is best if prepared one day ahead of when you want to serve the beans.

Provided by Leslie in Texas

Categories     Black Beans

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 quart water (or more)
1 lb black beans, sorted and rinsed
1 medium onion, sliced
1/4 cup lard, plus
2 teaspoons lard (or 1/4 c. plus 2 T.solid vegetable shortening)
2 large garlic cloves, halved
2 sprigs epazote or 2 teaspoons dried oregano
1 cup diced red onion
5 jalapenos, seeded, deveined and minced
1 lb chorizo sausage, casing removed
salt
4 1/2 ounces grated cheddar cheese (about 1 1/8 cups) or 4 1/2 ounces monterey jack cheese (about 1 1/8 cups)
finely chopped green onions (to garnish) or red onion, to garnish
minced fresh cilantro leaves (garnish)

Steps:

  • Bring water,beans,sliced onion,2 tablespoons lard and garlic to boil in heavy Dutch oven.
  • Reduce heat and simmer 1 1/2 hours.
  • Add epazote (or oregano) and simmer until beans are tender, adding water as needed, about 30 minutes.
  • Puree bean mixture through medium disc of food mill or coarsely chop in food processor using on/off turns; return to Dutch oven.
  • Heat remaining 1/4 cup lard in heavy large skillet over medium-low heat.
  • Add 1 Celsius red onions and 1 tablespoon minced chilies.;cover and cook until onion is translucent, stirring occasionally, about 10 minutes.
  • Increase heat to medium-high, add sausage and cook until no longer pink, breaking up with fork or potato masher, about 10 minutes.
  • Add to beans and bring to a boil; reduce heat,cover and simmer until mixture thickens, stirring occasionally, about 15 minutes.
  • Add salt to taste.
  • Cool completely, then refrigerate overnight.
  • Bring beans to room temperature; taste and adjust seasoning.
  • Preheat oven to 350 degrees.
  • Grease a large casserole and fill with beans.
  • Sprinkle with cheese, cover and bake until bubbling, about 20-30 minutes.
  • Serve immediately, passing remaining chilies, green onion and cilantro separately.

BLACK BEAN-CHORIZO STEW



Black Bean-Chorizo Stew image

This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 large white onion, diced
1/2 batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
1/4 cup chopped cilantro stems, leaves reserved for serving
7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
1 (28-ounce) can diced plum tomatoes with their juices
2 teaspoons kosher salt, more as needed
Diced avocado, for serving
Sliced scallion, for serving
Lime wedges, for serving

Steps:

  • Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
  • Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
  • Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

CHORIZO, BLACK BEAN & CORN CHOWDER



Chorizo, Black Bean & Corn Chowder image

This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.

Provided by AmyZoe

Categories     Chowders

Time 47m

Yield 6 serving(s)

Number Of Ingredients 13

canola oil or olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 -2 link Italian sausage or 1/4 lb ground turkey
2 -3 green onions, chopped
2 -3 garlic cloves, crushed
1/2 teaspoon ground cumin
1 -2 cup corn (fresh, scraped off the cob, frozen, or canned)
1 cup black beans (cooked or 1/2 of a 19 oz can)
1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
4 cups chicken stock
1 cup half-and-half or 14 ounces coconut milk

Steps:

  • In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
  • Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
  • Stir in the green onions, garlic, and cumin and cook for another minute or two.
  • Add the corn, beans, potato, and stock and bring to a simmer.
  • Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
  • Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
  • Serve immediately.

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your quesadillas. Look for fresh, ripe vegetables, flavorful cheese, and high-quality chorizo.
  • Don't overcrowd the quesadillas: If you try to stuff too many ingredients into your quesadillas, they will be difficult to fold and cook evenly. Stick to a thin layer of ingredients so that the quesadillas are easy to handle.
  • Use a hot skillet: A hot skillet will help to sear the quesadillas and give them a crispy exterior. Make sure the skillet is hot before adding the quesadillas, and don't overcrowd the pan.
  • Cook the quesadillas until they are golden brown and crispy: This will ensure that the cheese is melted and the quesadillas are cooked through. Be patient and don't rush the cooking process.
  • Serve the quesadillas immediately: Quesadillas are best served hot and fresh. Top them with your favorite toppings and enjoy!

Conclusion:

Chorizo, black bean, and corn quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a quick and tasty meal, give these quesadillas a try!

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