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Black Bean 'n' Corn Quesadillas Recipe

Black Bean 'n' Corn Quesadillas Recipe

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. YIELD:6 servings


  • 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


  • 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.

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.