Black bean, veggie, and cheese quesadillas
5
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 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
Uncooked corn
1 cup(s)
Bell pepper
1 item(s), small
Scallions
4 medium
Ground cumin
2 tsp
Table salt
2 pinch(es)
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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