Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas

World Cuisine Latin American Mexican

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Servings per recipe: 8
Calories per serving: 363
Preparation time: 10m
Total cooking time: 40m


  • 2 teaspoons olive oil
  • 3 tablespoons finely chopped onion
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can whole kernel corn, drained
  • 1 tablespoon brown sugar
  • 1/4 cup salsa
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons butter, divided
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese, divided


  • 1   Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  • 2   Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Nutrion facts:

Total Fat 14.5g 22%
    Saturated Fat 7.0g  
Cholesterol 26mg 9%
Sodium 732mg 29%
Potassium 332mg 9%
Total Carbohydrates 45.6g 15%
Dietary Fiber 6.3g 25%
Protein 13.9g 28%
Sugars 3g  
Vitamin A 332IU  
Vitamin C 2mg  
Calcium 204mg  
Iron 3mg  
Thiamin 0mg  
Niacin 5mg  
Vitamin B6 0mg  
Magnesium 45mg  
Folate 114mcg