STREAMING NOW: Nigella: At My Table

Corn, Black Bean and Red Onion Quesadillas

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“What's between YOUR tortillas? Adapted from "Simple Vegetarian Pleasures.”
8 Quesadillas

Ingredients Nutrition


  1. Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. Top with the remaining tortillas and press down to help them stick together.
  2. To cook them on the stovetop: Heat a large, lightly greased with cooking spray a skillet or grill pan over medium heat. Add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. It's done when it begins to get brown flecks and the cheese is melted.
  3. To bake: Preheat the oven to 375 degrees. Place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.
  4. Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for 1 to 2 minutes before serving.
  5. Reheating: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a