Show Subscription Form




Black Bean 'n' Corn Quesadillas Recipe

Publisher Photo
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained, divided
  • 1 small onion, finely chopped
  • 2 teaspoons 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Bake at 400° for 8-10 minutes or until cheese is melted. Cut each quesadilla into six wedges. Serve warm. Yield: 6 servings.
Originally published as Black Bean 'n' Corn Quesadillas in Healthy Cooking April/May 2008, p49

Nutritional 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.

Reviews for Black Bean 'n' Corn Quesadillas

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 5, 2010

"Love this dish! Instead of spinach, I use cilantro. I use this in quesadillas and as a dip for tortilla chips."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT