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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: 25 min. YIELD:6 servings


  • 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


  • 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.

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.