HEARTY BLACK BEAN QUESADILLAS
These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly!
Provided by Beth - Budget Bytes
Time 15m
Number Of Ingredients 8
Steps:
- Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
- Finely dice the onion, mince the garlic, and roughly chop the cilantro.
- Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
- Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
- To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).
Nutrition Facts : ServingSize 1 quesadilla, Calories 289.24 kcal, Carbohydrate 34.29 g, Protein 12.19 g, Fat 11.58 g, Fiber 5.29 g, Sodium 833.43 mg
WILD RICE, CORN, AND BLACK BEAN QUESADILLAS
Quick, easy, and flavorful wild rice quesadilla made with UNCLE BEN'S® Ready Rice® Long Grain and Wild Rice.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare rice according to package directions.
- Mix rice, shredded cheese, beans, corn, green onions, together in a bowl.
- Place a quarter of the mixture on one side of each tortilla. Top with about 2 tablespoons of mild salsa. Gently fold each tortilla in half.
- Spray a small saute pan with non-stick cooking spray; set over medium-high heat.
- Place one quesadilla in saute pan. Cook until lightly golden brown, 1 to 2 minutes on each side. Spray the pan with additional oil, as needed, to cook the next 3 quesadillas.
- Let quesadillas cool slightly and cut in half. Serve with additional mild salsa, if desired.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 93.1 g, Cholesterol 29.7 mg, Fat 15.6 g, Fiber 5.8 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1532.7 mg, Sugar 3.3 g
BLACK BEAN AND CORN QUESADILLAS
These simple and healthy Black Bean Quesadillas are an easy dinner everyone loves. Flour tortillas filled with cheese, black beans, corn, onion, bell pepper and spices.
Provided by Lauren Allen
Categories Main Course
Time 10m
Number Of Ingredients 13
Steps:
- Add olive oil to a large skillet over medium high heat.
- Add the onion and bell pepper and saute for 1-2 minutes.
- Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
- Reduce heat. Taste and adjust seasonings, if desired.
- Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer.
- Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden.
- Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
- Serve with sour cream and salsa.
Nutrition Facts : Calories 295 kcal, Carbohydrate 19 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 497 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
BLACK BEAN 'N' CORN QUESADILLAS
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS
Provided by Ian Knauer
Categories Bean Tomato Vegetarian Kid-Friendly High Fiber Dinner Lunch Avocado Spring Summer Grill/Barbecue Healthy Low Cholesterol Cilantro Tortillas Monterey Jack Small Plates
Yield Serves 4
Number Of Ingredients 21
Steps:
- Grill the vegetables:
- Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
- While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
- Make the salsa:
- Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
- Assemble the quesadillas:
- Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
- Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
- Do Ahead
- Vegetables can be grilled, covered, and chilled for up to 3 days.
BLACK BEAN AND CORN QUESADILLAS
These are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream! I use dishes like this as a staple on my successful Weight Watchers program.
Provided by CaliforniaJan
Categories Tex Mex
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 381.8, Fat 15.4, SaturatedFat 7.2, Cholesterol 26.5, Sodium 663.9, Carbohydrate 47.8, Fiber 6.1, Sugar 4.2, Protein 14.5
CORN AND BLACK BEAN QUESADILLAS
A recipe I found in the HomeBasic, Winter 2007. I have not tried it so I took a guess for the preparation and cooking time.
Provided by Boomette
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the mayonnaise, cheese and salsa. Spread one-quarter of the mixture onto each of the 4 tortillas.
- Sprinkle each tortilla with one-quarter of the corn, beans and onions. Fold the tortilla in half and press together.
- Preheat a nonstick frying pan over medium heat. Place a tortilla on the pan and cook until lightly browned on the bottom. Flip and cook the other side until the cheese is melted and the tortilla is golden brown.
- Remove from pan and repeat with remaining tortillas. To serve, cut into wedges.
BLACK BEAN AND CORN QUESADILLAS
This Black Bean and Corn Quesadilla is a delicious meatless meal. It's flavorful and packed with protein!
Provided by Whitney Wright
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add the olive oil, onion and bell pepper. Saute until the onion turns translucent about 6-7 minutes.
- Add the corn, green chiles, black beans, chili powder, and cumin to the onion and bell pepper pan. Salt and pepper the mixture to taste. Heat until warm.
- Place a large skillet over medium heat, melted 1/2 tablespoon of butter. Place a tortilla on the butter. Sprinkle a handful of pepper jack cheese over the surface of the torilla.
- Add about 2/3 cup of the corn and black bean mixture on top of the cheese. Sprinkle chopped cilantro over the bean mixture and then lightly sprinkle a little more cheese a top the cilantro. Cover with another tortilla.
- Cook for 2-3 minutes or until the tortilla is lightly golden and cheese has melted. Using a large flat spatula, flip the quesadilla over and cook the other side for another 2-3 minutes or until golden. Transfer to a cutting board and cut the quesadilla into wedges.
- Top with sour cream, salsa, more cilantro and avocado if desired. Enjoy immediately.
Nutrition Facts : Calories 441 kcal, Carbohydrate 35 g, Protein 19 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 50 mg, Sodium 736 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving
CORN AND BLACK BEAN QUESADILLAS
Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.
Provided by Jennifer Perillo
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
- Heat a 10-inch cast-iron skillet over medium heat.
- Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
- Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
- Serve topped with pico de gallo if desired.
- Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.
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VEGAN BLACK BEAN & CORN QUESADILLA - EASY VEGAN …
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4.7/5 (13)Total Time 20 minsCategory Main CourseCalories 372 per serving
- To make the black beans and corn: Heat the oil in a skillet or frying pan over medium-high heat. When hot, sauté onion, garlic, and jalapeño, until the onion softens and begins to brown. Now add in the black beans, corn, and spices, and heat through, about 2 minutes.
- To assemble the quesadilla: Heat a large dry pan over medium heat. I like toasting my tortilla on both sides. To do that, lay the tortilla down in the pan and let toast for about 1 minute until it’s just starting to get golden spots on the bottom. Flip and now add the toppings to the toasted side of the tortilla. On one half, smear a couple spoonfuls of the nacho cheese across, then top with several spoonfuls of black bean and corn mixture, a sprinkle of diced tomatoes, and garnish with green onions, and cilantro. Use a spatula to fold over the tortilla making a half moon shape. Pat down the tortilla with your spatula so it all sticks together. Cook for about 2 minutes on one side, then flip and cook another 2 minutes on the other side so that the cheese is melted and everything is heated through. Remove from pan and cut into 4 triangles. Serve with salsa and vegan sour cream.
EASY BLACK BEAN AND CORN QUESADILLAS - AILEEN COOKS
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5/5 (1)Total Time 20 minsCuisine MexicanCalories 712 per serving
- Place one tortilla in the bottom of the skillet. Spread 1/4 of the black bean mixture on top of the tortilla. Add 1 cup shredded cheese and top with an additional tortilla.
- Let cook until the bottom tortilla starts to brown. Carefully flip the quesadilla over and continue to cook until the other tortilla has started to brown and the cheese has melted.
CHEESY CORN-AND-BLACK-BEAN QUESADILLAS RECIPE | …
From myrecipes.com
5/5 (6)Total Time 40 minsServings 8Calories 305 per serving
- In a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add corn and cook for 3 to 4 minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans.
- In same skillet, warm oil. Add onion and jalapeño and sauté for 2 minutes. Add garlic and sauté 1 minute longer. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes.
- When cool, stir in cheese and season with salt and pepper. Preheat oven to 200ºF. Spread a tortilla out on a work surface and spread a 1/2-cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as fit in skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas. Cut into wedges and serve.
CHEESY BLACK BEAN AND CORN QUESADILLAS RECIPE
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4.4/5 (7)Total Time 20 minsServings 2Calories 357 per serving
BLACK BEAN & CORN QUESADILLAS - MEXICAN RECIPES - OLD EL …
From oldelpaso.com
Servings 6Total Time 15 minsCategory Quesadillas
- Place 6 tortillas on work surface. Equally divide bean/corn mixture among tortillas. Evenly divide cheese and sprinkle over bean/corn mixture on tortillas. Top each with second tortilla.
- Heat 12-inch nonstick skillet over medium-high heat. Place 1 assembled quesadilla into hot skillet; cook 1 to 2 minutes or until golden. Carefully flip quesadilla; cook other side 1 to 2 minutes or until golden and cheese is melted.
CHEESY BLACK BEAN AND CORN QUESADILLAS - KINDA HEALTHY RECIPES
From masonfit.com
Reviews 46Calories 220 per servingCategory Snacks And Appetizers
- Add the corn and black beans, undrained, to a large skillet over high heat. Add the spices and cook, stirring occasionally, until no liquid remains, about 12-15 minutes. Remove from the heat to briefly cool before making the quesadillas.
- Heat a second skillet or griddle over medium heat with nonstick cooking spray. Add the tortillas to the griddle. Place 2 Tbsp (14g) of cheese on one half of each tortilla followed by 1/4 cup (65g) of the beans/corn mixture and another 2 Tbsp (14g) of cheese.
- Gently fold the tortilla in half, holding the top half closed for a few seconds to melt the top layer of cheese. Cook for another 1-2 minutes per side until golden brown. If you have any filling or cheese leaking out of the quesadilla, use the flat side of your spatula to press it back in until the cheese forms a crust-like seal around the edges. Repeat for all 8 quesadillas.
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