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Ground Beef Quesadillas with Corn Guacamole

By Sarah On   |  Updated:

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These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.

These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.

I find it physically impossible not to go extra in the quesadilla department and these packed lil babies are the direct result of that.

We’ve got a beefy bean filling, check. Lots of gooey cheese, check. Oh, and a pretty impressively-sized bowl of homemade sweet corn guacamole too for dipping, check.

These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.

All this leads to pretty much the dream Mexican night scenario since you can also have these quesadillas on the table in only about 40 minutes!

Sign me up every night, please.

These Quesadillas Feature…

  • A crispy pan-fried exterior
  • Gooey cheese and flavorful ground beef black bean filling
  • Flavorful sweet corn guacamole for serving
These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.

Making the Quesadillas

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

  • Avocados
  • Sweet corn
  • Red onion
  • Jalapeno
  • Cilantro
  • Lime juice
  • Ground beef
  • Yellow onion
  • Garlic
  • Spices
  • Black beans
  • Green chiles
  • Cheddar cheese
  • Monterey jack cheese
  • Flour tortillas
  • Unsalted butter

Choosing Your Tortillas

I recommend using burrito-sized tortillas for these quesadillas. This larger size will hold the perfect amount of beef-bean filling and yield 2-3 quesadilla wedges for serving.

These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.

Tips for Perfect Quesadillas

  1. Brown ground beef with onions – cook the beef over medium-high heat until no longer pink.
  2. Rinse and drain black beans – this will keep excess liquid from getting in the filling.
  3. Shred cheese by hand – freshly shredded cheese will melt much better than pre-shredded.
  4. Cook quesadillas in batches – for best results, I recommend cooking quesadillas one at a time in pan and adding more butter to pan between batches. This helps the quesadillas cook more evenly and flip easier.
  5. Cut quesadillas into wedges for serving – transfer quesadillas to a cutting board and use a chef’s knife to cut each quesadilla into 2-3 wedges, depending on the size you prefer.

Recipe Variations

Try these ideas for a different twist on these quesadillas.

  • Make filling spicy – add a jalapeno, serrano, or cayenne to taste.
  • Use a different meat – try ground turkey, chicken, or pork in place of the beef.
  • Try another bean – try pintos or chickpeas in place of the black beans.
  • Serve with another sauce – try queso, salsa, sour cream, or a crema sauce for dipping quesadillas.

Make Ahead Instructions

Follow these instructions for time-saving make ahead tips.

  • Prep beef filling – cook the beef filling and store in refrigerator up to 6 days. Reheat 1-2 minutes in microwave or over medium heat on stovetop before filling tortillas.
  • Make the guacamole – the guacamole stores well in refrigerator up to 4 days.
  • Shred the cheese – shredded cheese stores well in refrigerator for 1-2 weeks.
  • Assembly – when ready to cook quesadillas, fill tortillas with beef filling/cheeses and cook per recipe instructions.
These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.

All you need alongside these cheesy beef quesadillas is a pile of hot rice, a handful of tortilla chips, and an ice-cold margarita. Your life is now complete.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.

More quesadillas you’ll love!

These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.
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Ground Beef Quesadillas with Corn Guacamole

These ground beef quesadillas feature a cheesy ground beef black bean filling and lots of sweet corn guacamole for dipping.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 512kcal

Ingredients

Corn Guacamole

  • 3 medium ripe avocados, diced
  • 1/2 cup cooked sweet corn
  • 1/4 cup minced red onion
  • 1 small jalapeno, minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Ground Beef Quesadillas

  • 1 lb lean ground beef
  • Salt and pepper to taste
  • 1 small yellow onion, finely diced
  • 2 medium cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/4 cup canned green chiles
  • 4 burrito-size flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1-2 tablespoons unsalted butter

Instructions

Corn Guacamole

  • Combine all guacamole ingredients in a bowl and mash together until avocados are creamy. Season guacamole with salt and pepper to taste and store in refrigerator until ready to use.

Ground Beef Quesadillas

  • Season ground beef with salt and pepper and brown in a large skillet with onions over medium-high heat until beef is no longer pink. Add garlic and spices and cook 1 additional minute until fragrant. Fold in black beans and green chiles into beef filling and season with additional salt and pepper to taste.
  • Divide beef filling between flour tortillas and top with cheeses. Heat 1 tablespoon butter over medium heat in a large nonstick skillet. Working in batches if necessary (I typically cook two at at time) cook quesadillas 2-3 minutes on each side until golden brown and cheese is melted. Repeat with remaining quesadillas, adding additional butter as necessary.
  • Transfer quesadillas to a cutting board and cut each into 2-3 wedges. Serve quesadillas warm with guacamole for dipping and enjoy!

Notes

Storing Instructions
Quesadillas are best if served immediately after assembly. Store guacamole in refrigerator up to 4 days.

Nutrition

Serving: 1 quesadilla wedge (2 oz guacamole) | Calories: 512kcal | Carbohydrates: 25g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 329mg | Potassium: 1019mg | Fiber: 11g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 19mg | Calcium: 319mg | Iron: 4mg
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

This post was updated with new recipe adjustments and photos on 5/6/26.

Reader Interactions

Comments

  5. Mary Frances says

    Sarah, sometimes I think we are the same person. I seriously will eat Mexican anytime of the day, any day of the week. Guaranteed. THAT SALSA ohmygosh I want so badly. The beef and bean is a great mix up from the usual chicken – I can’t wait to try! Pinning!

    Reply

  7. Natalie @ Tastes Lovely says

    Oh your poor finger! I just hate cutting myself. I purposefully leave my knives a little under-sharp (is that a word?), just so that if I do mess up and cut myself, it won’t be too deep. Hope it heals up nicely. And I bet you were happy to console yourself with these quesadillas! They look delicious. And I love that corn avocado salsa. Mexican night needs to happen tonight!

    Reply

    • Sarah says

      Haha! Maybe I should start letting my knives go a little dull. I clearly cannot be trusted around big-girl appliances. LOL
      Thanks so much, Natalie!

      Reply

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