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Black Bean Quesadillas

 Black Bean Quesadillas
"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."
30 ServingsPrep/Total Time: 30 min.


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1-2/3 cups salsa, divided
  • 10 flour tortillas (8 inches)
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 2/3 cup sour cream


  • In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on
  • ungreased baking sheets; spread with bean mixture. Sprinkle with
  • cheese; top with the remaining tortillas.
  • Bake at 350° for 15-18 minutes or until crisp and heated through.
  • Cut each quesadilla into six wedges. Serve with sour cream and
  • remaining salsa. Yield: 30 wedges.
Nutritional Facts: 1 wedge with about 1 teaspoon salsa and 1 teaspoon sour cream equals 113 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 237 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.