Grilled Black Bean & Corn Quesadillas
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Grilled Black Bean & Corn Quesadillas
Description
Crispy, golden, and stuffed to the edges with smoky Doudlah Farms beans, charred corn, and melted cheese. The ultimate summer grill recipe that comes together in minutes and disappears even faster.
Ingredients
Scale
- 2 cups Doudlah Farms black beans, cooked and drained
- 2 pieces fresh corn ears, husked
- 4 pieces large flour tortillas
- 1.5 cups shredded pepper jack cheese
- 1 cups shredded sharp cheddar cheese
- 0.3 cups red onion, finely diced
- 1 pieces jalapeño, seeded and minced
- 0.3 cups fresh cilantro, chopped
- 1 pieces lime, juiced
- 1 teaspoons smoked paprika
- 0.5 teaspoons cumin
- 0.8 teaspoons kosher salt
- 2 tablespoons olive oil
- 0.5 cups sour cream, for serving
- 1 pieces avocado, sliced, for serving
- 1 tablespoons hot sauce, for serving
Instructions
- Grill the corn: Preheat your grill to medium-high heat. Brush 2 pieces fresh corn ears, husked lightly with 2 tablespoons olive oil and grill directly on the grates, turning every 2–10 minutes 10:00 until nicely charred on all sides, about 10 minutes total. Remove from grill and let cool slightly, then cut the kernels off the cob.
- Season the beans: In a bowl, combine 2 cups Doudlah Farms black beans, cooked and drained with 1 teaspoons smoked paprika, 0.5 teaspoons cumin, 0.8 teaspoons kosher salt, and the juice of 1 pieces lime, juiced. Toss to coat evenly. Taste and adjust seasoning. The beans should be boldly seasoned since the cheese will mellow the flavors.
- Build the filling: In a large bowl combine the seasoned 2 cups Doudlah Farms black beans, cooked and drained, grilled corn kernels, 0.3 cups red onion, finely diced, 1 pieces jalapeño, seeded and minced, and 0.3 cups fresh cilantro, chopped. Toss gently to combine. This is your filling — it should smell incredible.
- Assemble the quesadillas: Lay out 4 pieces large flour tortillas on a flat surface. On one half of each tortilla, spread a generous layer of the bean and corn filling. Top with a mixture of 1.5 cups shredded pepper jack cheese and 1 cups shredded sharp cheddar cheese, making sure to get cheese all the way to the edges. Fold the tortilla over to close.
- Grill the quesadillas: Reduce grill to medium heat. Brush the outside of each folded tortilla lightly with 2 tablespoons olive oil. Place on the grill and cook for 2–6 minutes 06:00 per side, pressing down gently with a spatula, until the tortilla is golden and crispy and the cheese is fully melted. Watch carefully — they can go from golden to burnt quickly.
- Slice and serve: Remove from the grill and let rest for 1 minute 01:00 before slicing into wedges with a sharp knife or pizza cutter. Serve immediately with 0.5 cups sour cream, for serving, 1 pieces avocado, sliced, for serving, and 1 tablespoons hot sauce, for serving on the side. The cross-section of melted cheese, charred corn, and black beans is the money shot — don’t skip the photo.
Notes
Why Doudlah Farms Black Beans?
Grown organically and non-GMO, Doudlah Farms black beans have a creamier texture and richer flavor than anything out of a can. They hold up beautifully in high-heat cooking without turning mushy — perfect for quesadillas.
- Cheese swap: Monterey Jack melts beautifully and keeps things mild. Go full pepper jack if you want more heat.
- Make it a meal: Serve alongside a simple green salad or grilled corn on the cob for a full summer spread.
- Leftover tip: Reheat leftover quesadillas in a dry skillet over medium heat — never the microwave. Keeps the tortilla crispy and the cheese melty.
- Make it vegan: Skip the cheese and add sliced avocado, extra beans, and a drizzle of chipotle hot sauce inside the quesadilla before grilling.
