Skillet Smoky Black Bean & Corn Quesadillas

Golden quesadillas filled with black beans, corn, and melted cheese cooking in a cast-iron skillet.

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Skillet Smoky Black Bean & Corn Quesadillas

These campfire quesadillas are loaded with black beans, fire-roasted corn, smoky chipotle, melty cheese, and scallions, all crisped to golden perfection in a cast iron skillet. Easy to share, ultra-satisfying, and vegetarian-friendly!

Servings wedges

Prep Time 10

Cook Time 15

Total Time 25

Equipment

Cast iron skillet
Spatula
Knife

Ingredients

4 large flour tortillas
1 cup shredded cheese cheddar or Monterey Jack
1 cup black beans drained and rinsed
3/4 cup fire-roasted corn kernels
2 scallions sliced
1 tablespoon chipotle in adobo minced
2 tablespoons oil for skillet
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Build a medium campfire and preheat cast iron skillet over coals.
Stir together black beans, corn, scallions, chipotle, salt, and pepper.
Lay one tortilla in skillet, sprinkle with 1/4 cheese and 1/4 bean mixture, top with another tortilla.
Cook 2–3 minutes per side, pressing with spatula, until crisp and golden. Repeat for all quesadillas, adding oil as needed.
Slice into wedges and serve hot.

Notes

Use a lid or foil to melt cheese faster if needed. Quesadillas can be assembled ahead and wrapped for quick skillet crisping at camp.

Calories: 505kcal

Course: Lunch

Cuisine: Mexican

Keyword: campfire, cast iron, cheese, one-pot, quick meal, vegetarian

Nutrition