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Black Bean 'n' Corn Quesadillas Recipe

100% would make again

Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado.

This recipe is:

Healthy

Quick

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6 Servings
Prep/Total Time: 25 min.

Ingredients

1 can (15 ounces) black beans, rinsed and drained, divided
1 small onion, finely chopped
2 teaspoons Crisco® Pure Olive Oil
1 can (11 ounces) Mexicorn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 package (6 ounces) fresh baby spinach
8 flour tortillas (8 inches)
3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

Directions

In a small bowl, mash 1 cup beans with a fork. In a large skillet, saute onion in oil until tender. Add the corn, chili powder, cumin, mashed beans and remaining beans; cook and stir until heated through. Stir in spinach just until wilted.
Place two tortillas on an ungreased baking sheet; spread each with a rounded 1/2 cup of bean mixture. Sprinkle each with 3 tablespoons of cheese; top with another tortilla. Repeat.
Bake at 400° for 8-10 minutes or until cheese is melted. Cut each quesadilla into six wedges. Serve warm. Yield: 6 servings.

Nutrition Facts: 4 wedges equals 358 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 900 mg sodium, 56 g carbohydrate, 5 g fiber, 15 g protein.

Black Bean 'n' Corn Quesadillas published in Healthy Cooking April/May 2008, p49

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