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Bean ‘N’ Beef Quesadillas

Total Time

Prep/Total Time: 30 min.


4-6 servings

Either leftover roast beef or deli beef works well in this recipe from Marian Platt of Sequim, Washington. To complement the hearty quesadillas, she dresses up purchased salsa.


  • 1-1/2 cups chunky salsa
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 2 cups julienned cooked roast beef
  • 2 cups shredded Monterey Jack cheese
  • 8 flour tortillas (10 inches)
  • 1 to 2 tablespoons canola oil


  1. In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.
  2. Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture.

Nutrition Facts

1 each: 607 calories, 22g fat (10g saturated fat), 76mg cholesterol, 1068mg sodium, 55g carbohydrate (3g sugars, 10g fiber), 37g protein.

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