Black Bean Quesadillas with Corn Salsa

Randy Mayor; Jan Gautro

Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet.

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 420
  • Calories from fat: 31%
  • Fat: 14.4g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.8g
  • Carbohydrate: 60g
  • Fiber: 10.3g
  • Cholesterol: 19mg
  • Iron: 4.2mg
  • Sodium: 590mg
  • Calcium: 272mg

Ingredients

  • Quesadillas:
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons bottled minced garlic
  • 2 cups chopped plum tomatoes
  • 1/2 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 (8-inch) flour tortillas
  • Cooking spray
  • 3/4 cup (3 ounces) preshredded Mexican blend cheese
  • Salsa:
  • 1 cup frozen whole-kernel corn
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon bottled minced garlic
  • 1 red bell pepper, chopped

Preparation

  1. To prepare the quesadillas, preheat the broiler.
  2. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
  3. To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.
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