Black Bean and Corn Quesadillas

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 19%
  • Fat: 2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.5g
  • Carbohydrate: 13.8g
  • Fiber: 1.5g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 223mg
  • Calcium: 0.0mg


  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
  • 3/4 cup canned no-salt-added black beans, rinsed and drained
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/3 cup chopped onion
  • 1/3 cup finely chopped fresh cilantro
  • 4 (8-inch) fat-free flour tortillas
  • 3/4 cup seeded, finely chopped tomato
  • 3/4 cup salsa
  • 1/4 cup nonfat sour cream
  • 1/4 cup finely chopped fresh cilantro


  1. Combine first 5 ingredients in a small bowl; toss lightly. Lightly brush tortillas with water. Divide bean mixture evenly among tortillas, arranging just off-center of each. Fold tortilla in half. Place on a large baking sheet. Bake at 400° for 8 to 10 minutes or until cheese melts and tortillas are crisp.
  2. Cut each quesadilla into 3 wedges. Top each wedge with 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon sour cream, and 1 teaspoon cilantro.
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