Black Bean and Corn Quesadillas | Midwest Living

Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas

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  • Makes: 4 servings
  • Start to Finish 20 mins

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  • 1 8 - ounce package shredded 4-cheese Mexican blend cheese (2 cups)
  • 8 whole wheat or flour tortillas
  • 1 1/2 cups bottled black bean and corn salsa
  • 1 avocado, seeded, peeled, and chopped
  • Dairy sour cream


  1. Preheat oven to 300 degrees F. Divide cheese evenly among tortillas, sprinkling cheese over half of each tortilla. Top each tortilla with 1 tablespoon of the salsa. Divide avocado among tortillas. Fold tortillas in half, pressing gently.
  2. Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook two of the quesadillas for 2 to 3 minutes or until lightly browned and cheese is melted, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in the preheated oven. Repeat with remaining quesadillas, cooking two at a time.
  3. Cut quesadillas into wedges. Serve with sour cream and the remaining salsa.

Nutrition Facts

(Black Bean and Corn Quesadillas)

Servings Per Recipe 4, cal. (kcal) 647, calcium (mg) 515, Potassium (mg) 204, carb. (g) 48, vit. C (mg) 5, pro. (g) 31, vit. A (IU) 194, iron (mg) 4, Fat, total (g) 35, Thiamin (mg) 0, sat. fat (g) 16, Niacin (mg) 1, chol. (mg) 61, Riboflavin (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 32, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 2, sodium (mg) 1405, fiber (g) 23, Cobalamin (Vit. B12) (µg) 0

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