Black Bean ‘n’ Corn Quesadillas

Name: Black Bean ‘n’ Corn Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

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

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

Directions

Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork.
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.
Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets.
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.

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

Recipe Creator