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Black Bean 'n' Corn Quesadillas Recipe
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Black Bean 'n' Corn Quesadillas Recipe

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4.5 3 6
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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: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

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

Nutritional Facts

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

Directions

  1. Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork.
  2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted.
  3. Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets.
  4. Bake 8-10 minutes or until cheese is melted. Cut each into six wedges. Yield: 6 servings.
Originally published as Black Bean 'n' Corn Quesadillas in Healthy Cooking April/May 2008, p49


Reviews for Black Bean 'n' Corn Quesadillas

AVERAGE RATING
(6)
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5 Star
 (4)
4 Star
 (2)
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MY REVIEW
ECassar
Reviewed Nov. 28, 2015

"Very easy - my daughter could make it. But we all agreed that it was too bland. Next time I will add salsa. We put it in the oven for 10 minutes, and it was too crisp. Next time we will watch it more carefully."

MY REVIEW
rena 55
Reviewed Oct. 3, 2015

"I love quesadillas and black beans! These are so good and quick and easy to prepare. If you want them a little more hearty, add some rotisserie chicken to them."

MY REVIEW
timdminerjr
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."

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