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).

Share this post?


Recent Posts

The Taopatch

While watching the French Open tennis tournament last June, I noticed Novak Djokovic, the number one ranked professional men’s player wearing some type of adhesive on his chest during a

Read More »

Beware of Apeel

Apeel Sciences, reportedly funded by the Bill and Melinda Gates Foundation, has been quietly approved to apply a spray coating to a wide variety of fresh fruit and vegetables in

Read More »

The Risks of Oral Antibiotics

According to the Journal of American Society of Nephrology (JASN), research published in 2018 revealed that oral antibiotics are a risk factor for kidney stones. Health records for 13 million

Read More »