You’re only 7 minutes away from biting into these cheesy, bean-loaded Corn Tortilla Quesadillas! These are perfect for a quick vegetarian snack, or add some taco meat or shredded chicken for a more filling meal. This recipe is easily customizable for both kids and adults and made with pantry staple ingredients.
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It’s with deepest remorse I admit to you that I have been making these 7-Minute Corn Tortilla Quesadillas for YEARS now and I have YET to share the recipe with you.
But it wasn’t until a few days ago that I noticed the error of my ways.
I mentioned to a friend what I was making for dinner after our run. She inquired about what filling ingredients I use, and how to get the edges crispy, when it hit me, “Why in the world have I not put this on the site yet?!”
So here it is guys. The dish-I cook-when-I-haven’t-been-grocery-shopping-in-a-week corn tortilla quesadilla recipe!!
Besides Being Quick, Why Else Does This Recipe Rock?
- 7-minutes. Yes, I repeated myself. Because what else can you make that tastes this good and is ready in just 7 minutes?!
- Naturally gluten-free. Since corn tortillas don’t have any gluten, this recipe is gluten-free as written!
- Plant-Based OR Protein-Packed. Make it simply with beans and cheese, or throw in some leftover taco meat or rotisserie chicken for a fuller meal.
- Easily customizable. Make it spicy with extra Sriracha, hot sauce, or salsa. Swap out the cheese to be dairy-free if needed. Or use different beans or none at all!
- Flavor town. A little extra love really takes your quesadillas from boring to brilliant. If you have it, add the cilantro and Sriracha sauce—it’s incredible!!
- Crispy edges. Cooking the tortillas in a bit of oil or butter gives them more flavor AND makes them ultra crispy.
The Main Ingredients
- Corn tortillas. You can use either white or yellow corn tortillas for this recipe. Be sure to grab fresh ones so they’ll stick together better.
- Oil. It sounds odd, but coconut oil tastes ah-maaaazing with the other ingredients! Butter is also super good but other oils such as avocado or olive can be used.
- Refried beans. My pick is black beans (LOVE the Amy’s refried black beans!). They’re best if you can use them straight from the can (and not previously opened/refrigerated) since they’ll already be at room temperature. You can also use refried pinto beans or even whole beans.
- Shredded cheese. Stick with cheddar, Monterrey Jack or a Mexican blend for the best results. You can even get fancy with some cotija.
- Sriracha sauce and cilantro. I’d say these were loosely optional, though they truly take the flavor up a HUGE notch.
More Popular Filling Options
- Shredded chicken
- Ground beef or turkey taco meat
- Eggs
- Bacon
- Sautéed veggies, like these fajita vegetables
How to Make Corn Tortilla Quesadillas
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Heat the Tortillas
Yes, it might sound strange to cook the tortillas before making them… But trust me when I say it makes ALL the difference >>
Start by heating 1 tablespoon of oil in a large stainless steel or non-stick skillet at medium heat. Be sure the oil coats the bottom of the pan.
Spread 3 to 4 tortillas across the pan in a single layer. Cook on one side for one minute, then flip the tortillas. They should be slightly crispy.
How to prevent tortillas from getting soggy?
Make sure you have a hot skillet before adding in the tortillas. Cook the tortillas in a little bit of oil or butter and let them sit undisturbed for 1-2 minutes. Also, don’t overload the filling—this will make the tortilla quite soggy.
2. Add Fillings
Carefully spread 2 tablespoons of refried beans on one half of each tortilla, then sprinkle 3 tablespoons of shredded cheese on the other half. Sprinkle with a little salt and pepper.
If you’d like, you can add some chicken to the bean side of the tortilla. You can also drizzle some Sriracha and cilantro, as well.
3. Fold and Serve
After the cheese has completely melted, fold each tortilla in half. Then, use the back of the spatula to smash the quesadilla down until it comes close to oozing out.
Cut each tortilla in half. Serve with some extra cilantro and salsa or guacamole, if preferred.
What to Serve with Quesadillas
When you’re ready to dig in, there are a few things that will take these quesadillas over the top.
Whip up your own salsa, like this Roasted Tomato Salsa, Tomatillo Salsa Verde, Pico de Gallo, or Guacamole.
Or, change things up with this Lime Crema or Avocado Ranch.
Can I use flour tortillas instead of corn?
Absolutely! But, depending on how thick the tortillas are, you may need to cook them a little longer to get that crispy edge.
FAQs
Yes! You can freeze quesadillas. For the best results, flash freeze them in a single layer first. Then, transfer them to a freezer-safe container and freeze for up to 3 to 4 months.
While these quesadillas are best enjoyed fresh, you can prep them ahead of time, just save cooking them until you’re ready to dig in.
More Easy Mexican Recipes
The combination of earthy, spicy Mexican flavors brings all of these dishes to a whole new level.
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7-Minute Corn Tortilla Quesadillas
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Ingredients
- 2-3 Tbsp. oil coconut or avocado
- 8 corn tortillas
- 1 cup refried beans black or pinto
- 1 ½ cups shredded cheese Cheddar or Monterrey Jack
- 1 cup shredded chicken or taco meat optional
- 1 Tbsp. Sriracha sauce optional
- ¼ cup finely chopped cilantro optional
- Salt and black pepper to taste
Instructions
- Add 1 tablespoon oil to a large stainless steel or non-stick skillet over medium heat. Move the skillet around so it completely coats the bottom.2-3 Tbsp. oil
- Once the oil is hot, add 3-4 tortillas in a single layer. Cook tortillas for 1 minute, or until the edges start to crisp up. Flip tortillas over using tongs or a spatula. Spread 2 tablespoons refried beans on one half of each of the tortillas and sprinkle 3 tablespoons shredded cheese on the other half of the tortilla. Sprinkle a pinch of salt and black pepper all over each one.8 corn tortillas, 1 cup refried beans, 1 ½ cups shredded cheese, Salt and black pepper
- Optional: add 3 tablespoons chicken to each tortilla on the side with the beans, drizzle with Sriracha, and sprinkle with cilantro.1 cup shredded chicken or taco meat, 1 Tbsp. Sriracha sauce, ¼ cup finely chopped cilantro
- Once cheese has melted, fold each tortilla over and smash down with the back of a spatula until it almost oozes out. Cut each quesadilla in half, width-wise. Repeat with the remaining tortillas and filling ingredients.
- Serve with additional chopped cilantro, salsa, and/or guacamole. Enjoy!
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Notes
- Nutritional information is calculated for one quesadilla quarter without shredded chicken or taco meat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
