10 Minute Black Bean & Corn Quesadillas

Here's the Dish

These black bean quesadillas are one of my favorite things to make for lunch! They are quick, simple, and ready in 10 minutes or less! I like to make the filling ahead of time, and cook them up throughout the week, or even better-freeze them so they are ready to cook when I need a quick and healthy meal that is absolutely delicious! You could put your own spin on these quesadillas by adding shredded chicken, or whatever veggie you would like! Enjoy!

Method

The estimated total time to make this recipe is 10-15 minutes.

1

In a medium bowl, mix together beans, corn, salsa, taco seasoning and cilantro.

2

Preheat a large skillet over medium low heat, sprayed with cooking spray. Place one tortilla in the skillet, and scoop 1/2 cup of the filling onto the tortilla in the pan. Sprinkle 1/4 cup cheese over the bean mixture, and place second tortilla on top of the cheese. Press down on top tortilla lightly with the back of your spatula, so you can meld the tortillas together as the cheese melts. When the bottom tortilla begins to brown, flip the quesadilla over until both tortillas are lightly browned and crispy and the cheesy filling has melted. Cut into wedges if desired and enjoy!

3

Note:  If you don’t want to make all four quesadillas right away, you can put the bean/corn mixture in a Tupperware, and make quesadillas throughout the week! You can also freeze the quesadillas after you make them! Simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour, then transfer to a ziplock bag. To reheat the quesadillas, microwave for 30-60 seconds to thaw and follow cooking method above.

Ingredients

1 (15 oz) canBlack beans, rinsed and drained
1 cupCorn
1/3 cupSalsa
2 tspTaco seasoning
1/4 cupFresh cilantro, chopped (or green onions)
1 cup Shredded cheese of choice 1
8Low carb/high fiber wraps 2

1 I used reduced fat Cabot cheddar.

2 I used La Tortilla brand.

Nutrition Breakdown

4 Servings (1 quesadilla per serving)
330 Calories per Serving
8 g Fat
50 g Carbohydrate
12 g Fiber
7 g Sugar
31 g Protein
9 WWP+*

*Weight Watchers Points per serving

14 Comments

Michelle said:

Wow, this couldn’t have been better timed! I was literally sitting here trying to think of something for lunch and behold here this is. Had everything on hand to make it (except I subbed green chilis for cilantro/green onions) and they are cooking now. Yum!

January 21st, 2014 — 1:03pm  |  Reply

Renee said:

I agree! This couldn’t have been more well timed! I am snowed in today, working from home, and was starving when I saw this post! I had everything this recipe called for already in my pantry, so I whipped this up for a late lunch! It was so good, and I added jalapeños to mine as well. Since it was just me, I have enough filling left over to make again for lunch/quick snack tomorrow. Filling would make a great chip dip as well. This will definitely become a lunch staple. I love Mexican dishes!

January 21st, 2014 — 5:15pm  |  Reply

Stephanie said:

Where does the 31g of protein come from with no chicken in these?

February 1st, 2014 — 12:18am  |  Reply

Whitney Campbell said:

Beans are loaded with protein!

February 8th, 2014 — 2:16pm  | 

Daeli said:

I made this tonight and it was delicious!!!!!!

February 10th, 2014 — 7:43pm  |  Reply

Aimee Rhodd said:

So delicious! But I have a question about the serving size. When you say one quesadilla per serving, is that one wedge or one entire quesadilla?

February 19th, 2014 — 1:50pm  |  Reply

Emily said:

I have the same question!

April 17th, 2014 — 4:09pm  | 

Taylor said:

To make it gluten free would you suggest corn tortillas?

March 9th, 2014 — 1:24am  |  Reply

Dashing Dish said:

sure! :)

March 9th, 2014 — 12:13pm  | 

Stache said:

I made these a few weeks ago and I love them! They will be a regular lunch in my house :)

March 16th, 2014 — 10:35pm  |  Reply

Jen Aquilino said:

These are absolutely tasty and filling! I even used a little more cheese than you had in recipe and mine didn’t quite stick together even with pressing it down in the pan. What size tortilla do you use? Also I didn’t know if it was because of the juiciness of the corn (I drained it) that caused it to not stick together. Any suggestions?

March 17th, 2014 — 1:11pm  |  Reply

Kayla Bappert said:

Do you use the big or small tortillas?

March 19th, 2014 — 2:19pm  |  Reply

Emily said:

Hi there- I just made these tonight and they were so good! Plus my husband loved them, so it’s definitely a keeper.

March 21st, 2014 — 8:50pm  |  Reply

Bethany Evans said:

how much chicken should you use if using chicken?
and if using chicken is it still 1 quesdilla per serving?

May 1st, 2014 — 7:47pm  |  Reply

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