Black Bean and Corn Quesadillas – CE
Green salad
  • Classic, Clean Eating
  • meatless
Black Bean and Corn Quesadillas – CE
Green salad
  • Classic, Clean Eating
  • meatless
Servings:

Ingredients

Prep
  • 1 can black beans
  • 1 C frozen corn
  • 1/4 C salsa
  • 1/4 t crushed red pepper flakes optional
  • 1 T chili powder
  • 1/2 t ground cumin
  • 2 C shredded Monterrey jack cheese
On Cooking Day
  • 12 flour tortillas
  • 6 C salad greens

Instructions

To Assemble
  1. Rinse black beans in colander.
  2. Add rinsed black beans, and remaining ingredients into large zipper bag. Zip to seal and toss to coat.
To Cook
  1. Place half the tortillas on a large baking sheet (sprayed with non stick spray) and top each with 1 cup of bean mixture. Top with another tortilla.
  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
  • 1 can black beans
  • 1 C frozen corn
  • 1/4 C salsa
  • 1/4 t crushed red pepper flakes optional
  • 1 T chili powder
  • 1/2 t ground cumin
  • 2 C shredded Monterrey jack cheese
On Cooking Day
  • 12 flour tortillas
  • 6 C salad greens

Instructions

To Assemble
  1. Rinse black beans in colander.
  2. Add rinsed black beans, and remaining ingredients into large zipper bag. Zip to seal and toss to coat.
To Cook
  1. Place half the tortillas on a large baking sheet (sprayed with non stick spray) and top each with 1 cup of bean mixture. Top with another tortilla.
  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.

Serve quesadillas with your choice of the following:  salsa, sour cream, jalepenos.

Double or triple this and freeze for easy weekend lunches.
©5dinners1hour llc 2026