Black Bean and Corn Quesadillas – C
Green salad
  • Classic, sample
  • kid favorite, meatless
Black Bean and Corn Quesadillas – C
Green salad
  • Classic, sample
  • kid favorite, meatless
Servings:

Ingredients

Prep
  • 3 T frozen chopped onion optional
  • 1 can black beans
  • 1 C frozen corn
  • 1 T brown sugar or honey (opt)
  • 1/4 C salsa
  • 1/4 t crushed red pepper flakes
  • 1 T chili powder
  • 1/2 t ground cumin
  • 2 C Monterrey Jack cheese
On Cooking Day
  • 12 flour tortillas
  • 6 C salad greens
  • taco toppings (salsa, sour cream, guacamole, cheese)

Instructions

To Assemble
  1. Rinse black beans in colander.
  2. Add rinsed black beans, onions (if desired) and remaining ingredients into large zipper bag. Zip to seal and toss to coat.
To Cook
  1. Scoop 1 cup bean mixture onto 6 tortillas. Top with another tortilla and place on baking sheet sprayed with non stick spray.
  2. Spray quesadillas with cooking spray or brush with melted butter and bake in oven at 400 degrees for 15 minutes or until brown and crisp.
  3. Serve with green salad.

Ingredients

Prep
  • 3 T frozen chopped onion optional
  • 1 can black beans
  • 1 C frozen corn
  • 1 T brown sugar or honey (opt)
  • 1/4 C salsa
  • 1/4 t crushed red pepper flakes
  • 1 T chili powder
  • 1/2 t ground cumin
  • 2 C Monterrey Jack cheese
On Cooking Day
  • 12 flour tortillas
  • 6 C salad greens
  • taco toppings (salsa, sour cream, guacamole, cheese)

Instructions

To Assemble
  1. Rinse black beans in colander.
  2. Add rinsed black beans, onions (if desired) and remaining ingredients into large zipper bag. Zip to seal and toss to coat.
To Cook
  1. Scoop 1 cup bean mixture onto 6 tortillas. Top with another tortilla and place on baking sheet sprayed with non stick spray.
  2. Spray quesadillas with cooking spray or brush with melted butter and bake in oven at 400 degrees for 15 minutes or until brown and crisp.
  3. Serve with green salad.

Double or triple this and freeze for easy weekend lunches.
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