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Black bean, veggie, and cheese quesadillas

5
Points®
Total Time
20 min
Prep
20 min
Serves
8
Difficulty
Easy
Add some freshly chopped cilantro to the bean mixture, if desired.

Ingredients

Flour tortilla

8 tortilla(s), medium

Canned black beans

15 oz, rinsed and drained

Uncooked corn

1 cup(s)

Bell pepper

1 item(s), small, finely diced

Scallions

4 medium, finely chopped

Ground cumin

2 tsp

Table salt

2 pinch(es), or to taste

Shredded reduced fat Mexican-style cheese blend

1 cup(s)

Salsa

1 cup(s)

Instructions

  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, stir together the beans, corn, pepper, scallions, cumin, and salt; stir well to combine.
  3. Spoon a scant 1/2 cup of bean mixture onto half of a tortilla and sprinkle 2 tbsp cheese over top. Fold the other half of the tortilla over the filling and place on a prepared pan. Repeat with the remaining ingredients to make 8 quesadillas.
  4. Bake until the tortillas are lightly browned and heated through, about 20 minutes. Cut each quesadilla in half and serve with salsa.
  5. Serving size: 1 quesadilla (2 halves) with 2 tbsp salsa

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