Black Bean 'n' Corn Quesadillas Recipe

4.5 3 6
Black Bean 'n' Corn Quesadillas Recipe
Black Bean 'n' Corn Quesadillas Recipe photo by Taste of Home
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Black Bean 'n' Corn Quesadillas Recipe

Read Reviews
4.5 3 6
Publisher Photo
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. —Susan Franklin, Littleton, Colorado
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork.
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.
Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets.
Bake 8-10 minutes or until cheese is melted. Cut each into six wedges. Yield: 6 servings.
Originally published as Black Bean 'n' Corn Quesadillas in Healthy Cooking April/May 2008, p49

Nutritional Facts

4 wedges: 358 calories, 9g fat (3g saturated fat), 10mg cholesterol, 900mg sodium, 56g carbohydrate (4g sugars, 5g fiber), 15g protein.

  • 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.
Originally published as Black Bean 'n' Corn Quesadillas in Healthy Cooking April/May 2008, p49

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ECassar User ID: 5849654 238258
Reviewed Nov. 28, 2015

"Very easy - my daughter could make it. But we all agreed that it was too bland. Next time I will add salsa. We put it in the oven for 10 minutes, and it was too crisp. Next time we will watch it more carefully."

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rena 55 User ID: 1935799 233908
Reviewed Oct. 3, 2015

"I love quesadillas and black beans! These are so good and quick and easy to prepare. If you want them a little more hearty, add some rotisserie chicken to them."

MY REVIEW
timdminerjr User ID: 3368460 99574
Reviewed Apr. 5, 2010

"Love this dish! Instead of spinach, I use cilantro. I use this in quesadillas and as a dip for tortilla chips."

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