The heat in the salsa is balanced by creamy black beans, sweet corn and a snappy red bell pepper. It’s finished with tangy lime juice and fresh cilantro or parsley. Simple cheese quesadillas, lite sour cream and sliced avocado lend welcome creaminess and round out this vegetarian, gluten-free meal.
Addictive, Smoky-Sweet and Spicy Black Bean & Corn Salsa with Easy Cheesy Quesadillas
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This vibrant black bean and corn salsa is balanced with creamy beans, sweet corn, and a hint of heat, paired perfectly with easy cheesy quesadillas for a satisfying vegetarian meal.
Ingredients
Salsa:
- 2 15-16 oz cans of black beans, rinsed and drained. I used lower sodium
- 6 scallions, diced
- 1 cup (240 ml) of frozen or fresh corn. I use frozen corn and defrost it a bit in the microwave.
- 1 red bell pepper, diced
- 1 jalapeno pepper, charred and diced. Remove the seeds and veins if you don't want it too spicy.
- handful of chopped cilantro or parsley
- 1/2 tsp of smoked paprika
- teeny drop of liquid smoke, see blog post for explanation. (optional)
- 1/4 tsp of ground cumin
- drizzle of honey
- sea salt or kosher salt to taste
- drizzle of olive oil
- couple shakes of Green Tabasco sauce (optional, but I love it!)
- 2-3 limes, zest one and reserve the zest. I use a microplane zester.
- serve with lite sour cream, cheese quesadillas (recipe below) lime wedges and/or sliced avocado.
Quesadillas:
- Cheese of your choice. I used an aged cheddar.
- Corn tortillas. I am usually able to find these in the refrigerated section of my grocery store.
Instructions
Salsa:
- Char the jalapeno pepper on gas flame or under the broiler, adding some black blistering to the outside of the jalapeno. Dice it up. This step is optional, but does produce mild, pleasant, smoky notes in the salsa. If you don’t want to char it, then just mince it finely.
- Combine the first 9 ingredients in a medium bowl. Add the lime zest, a couple of good squeezes of lime juice a drizzle of olive oil and salt. Stir in a drizzle of honey to balance the acid in the lime juice. Add a little bit of green Tabasco sauce if you’d like. Toss to combine. Taste. Adjust salt. Serve with cheese quesadillas, lite sour cream, lime wedges and/or avocado slices. Enjoy!
Quesadillas:
- Spray tortillas with a little cooking spray. Put 1-2 slices of cheese of your choice between to two corn tortillas. Don’t over do it with the cheese. I tried this with light cheddar and it didn’t work too well. It made a mess in my panini press. The cheese oozed everywhere. So I suggest using full-fat cheese. I like aged cheddar or jack cheese or a Mexican shredded blend. Cook the tortillas in a panini press until the cheese is melted and the tortillas are somewhat crisp and browned. Alternatively, you can make them in a cast iron skillet. Cut into wedges and serve with the black bean salsa, lite sour cream, avocado slices and limes.
Notes
- For a smokier flavor, char the jalapeño before dicing.
- Use fresh corn if available for a sweeter taste.
- The salsa can be made ahead and stored in the refrigerator for up to 2 days.
- Serve with lite sour cream and avocado for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 15 grams
- Protein: 20 grams
- Cholesterol: 30 mg
If You Liked This Recipe, You’ll Love These
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- Cheese Board Condiment – Sweet and Spicy Cranberry Salsa
- Easy Green Beans with Crispy Bacon
Frequently Asked Questions
Why does the recipe char the jalapeño before dicing it?
Charring the jalapeño on a gas flame or under the broiler adds black blistering to the outside and produces what the recipe calls “mild, pleasant, smoky notes” in the salsa — it’s the main source of the smoky flavor in the title. The recipe notes this step is optional; if you skip it, simply mince the jalapeño finely raw instead. 
Why can’t I use low-fat cheese in the quesadillas?
The instructions warn against it from direct experience: the author tried light cheddar in a panini press and it “made a mess” — the lower-fat cheese oozed everywhere. The recipe recommends full-fat cheese such as aged cheddar, jack, or a Mexican shredded blend, which melts cleanly between the two corn tortillas without leaking out.
What is liquid smoke and do I need to add it?
Liquid smoke is a condiment made by condensing actual smoke from burning wood into a concentrated liquid — a very small drop intensifies the smoky character of the salsa alongside the charred jalapeño. The recipe lists it as optional and calls for only “a teeny drop,” so leave it out entirely if you prefer or can’t find it.
