Roasted corn, black bean and avocado quesadillas

Flip out!

You've probably seen quesadillas on many restaurant menus. If you've ordered them as your meal, you may have left still a bit hungry. Not your average quesadillas, this Sunday dinner recipe for roasted corn, black bean and avocado quesadillas is hearty, healthy and only takes a few minutes to make.

You can work up quite an appetite on the weekend! Whether you've been swimming, at an amusement park, visiting family or running errands, your family might be ravenous by the time Sunday dinner rolls around.

Try this easy recipe for quick avocado sandwich wraps >>

When you've got a hungry family to feed, try this simple recipe. It's stuffed with a bunch of filling favorites like roasted corn, black beans and avocados. If you want to swap one of the ingredients with something different, by all means, swap! Use the salsa and cheese of your choice. Whatever you use, these quesadillas are sure to satisfy (and they're so easy and quick to make).

Roasted corn, black bean and avocado quesadillas

Roasted corn, black bean and avocado quesadillas

Serves 4


  • 4 (8 inch) whole-wheat tortillas
  • 1-1/2 cups frozen, roasted corn kernels, thawed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 3 avocados, sliced
  • 6 ounces shredded cheddar cheese
  • 2 cups salsa of your choice
  • Nonstick cooking spray
  • Sour cream for topping (optional)


  1. Gather up all your ingredients and place near the stove top.
  2. Spray a large skillet with nonstick cooking spray and place the skillet over medium- to medium-high heat.
  3. Add one tortilla to the skillet and layer it thinly with the cheese, black beans, salsa, corn, avocados and a bit more cheese.
  4. Allow the tortilla to cook for two or three minutes, until the cheese begins to melt.
  5. Add a second tortilla to the top of the mixture and carefully flip it over (the quesadilla will be full so you'll need to take extra care). Cook for another two or three minutes. Repeat with the remaining tortillas.
  6. Serve warm with extra salsa for dipping, and sour cream as garnish if you'd like.

A few flips in the skillet and you'll have a great meal for your family.

More Sunday Dinner recipes to try

Mediterranean tuna salad in radicchio bowls
Orange-glazed tilapia
Black-eyed peas and walnut lettuce wraps


Recommended for you


Comments on "Sunday Dinner: Roasted corn, black bean and avocado quesadillas"

Shannon April 18, 2013 | 12:00 PM

Yum! I just made these for lunch. They were quick, easy and delicious! Pretty sure I'll be having it for dinner as well.

Sara March 11, 2013 | 8:46 AM

Can you further explain the corn you used? Did you buy frozen roasted corn kernels or just regular frozen corn and roast it yourself?

brit August 13, 2012 | 8:04 PM

amazing, i used pico de gallo as salsa and also added chicken......made extra for lunch tomorrow!

Chris July 22, 2012 | 12:59 PM

Much easier if you just layer the ingredients on one half of the tortilla, then fold over the other half when the tortilla is browned and the ingredients are warm enough. No need to flip the whole thing, spilling out ingredients. I use a griddle and make more than one at a time. Delicious recipe!

Karin July 18, 2012 | 11:47 AM

Kate- Did you know that black beans have 15 grams of protein while chicken has 16grams? This recipe will meet your need for protein but without the fat! Enjoy!

Kate July 09, 2012 | 12:52 PM

Wow these look great! I also need protein in my meals so I might throw in some shredded chicken or beef to get that protein fix. This sounds like a great combo that I look forward to trying.

+ Add Comment

(required - not published)