Black Bean ‘n’ Corn Quesadillas
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts4 wedges: 358 calories, 9g fat (3g saturated fat), 10mg cholesterol, 900mg sodium, 56g carbohydrate (4g sugars, 5g fiber), 15g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
May 14, 2019
This is so tasty!
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.
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.
Apr 5, 2010
Love this dish! Instead of spinach, I use cilantro. I use this in quesadillas and as a dip for tortilla chips.