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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
  • 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 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 remaining beans; heat through. Stir in spinach just until wilted.
  • 3. Spread each of four tortillas with about 1/2 cup bean mixture; sprinkle each with 3 tablespoons cheese. Top with remaining tortillas. Place on two ungreased baking sheets.
  • 4. Bake 8-10 minutes or until cheese is melted. Cut each quesadilla 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.