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Black Bean ‘n’ Corn Quesadillas

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Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Susan Franklin, Littleton, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 31, 2022

Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. —Susan Franklin, Littleton, Colorado

TEST KITCHEN APPROVED

Black Bean ‘n’ Corn Quesadillas

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Yield:6 servings
Prep:15 min
Cook:15 min
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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
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Directions

  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.

Nutrition Facts

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