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Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
EFasse

EFasse

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SPRING1ONU
529

SPRING1ONU

12/27/2006

These are great! I left out the red pepper flakes because I didn't have any, but added some Frank's Chile and Lime sauce. I also used burrito sized tortillas and baked them in the oven instaead of in a skillet. I sprayed a pan with Pam, put the filling and cheese on half a tortilla & folded it in half (this recipe made 4 for me), sprayed the tops with Pam and baked at 350 for 10 minutes then broiled the tops until browned. Cooking in the oven helps when you want to have them all done at once instead of one at a tme. I served with homemade guacamole, sour cream and salsa.

Sarah Jo
204

Sarah Jo

7/14/2008

This was SO yummy. Messy but yummy. Only thing I omitted was the red pepper flake. I knew the jarred salsa I had on hand would be hot enough without adding the flake. This scaled down well for me, making two small-ish quesadillas. Very filling.

Dave
188

Dave

10/26/2006

Every Wednesday night, my roommate, his girlfriend, and myself take turns cooking dinner before our favorite TV Show LOST! My roommate's girlfriend is the only vegetarian, so cooking vegetarian meals has been something new for my roommate and I. Well, let me tell you, this recipe was a big hit! The quesadillas turned out crisp and delicious! Pretty much followed the recipe to T except I substituted a mexican cheese blend for the montery jack. Garnished with sour cream, salsa, Chalulu hot sauce, and the green tabasco. Fantastic! Will definately make them again!

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