Black Bean and Vegetable Quesadillas


  • 1 15-oz. can black beans
  • 1 cup fresh, frozen or canned corn (drained), spinach, mushrooms, squash or peppers*
  • 1/2 small onion, diced
  • 2 cups shredded Mexican cheese
  • 10 medium whole wheat quesadillas

*may use several vegetables if desired, one cup each


  1. Drain and rinse the can of beans.
  2. Place the beans, corn, and onions in a small pan with a drizzle of olive oil. Bring to medium heat and cook for about 5-8 minutes or until onions are translucent. Take off heat.
  3. Place about one-half cup of the filling on one side of each tortilla, top with about 1/4 cup of cheese, and fold in half.
  4. Cook each quesadilla in a skillet on medium heat until brown and crispy and cheese has melted (usually about two to four minutes on each side).

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