Black Bean And Corn Quesadillas
Savory black bean and corn quesadillas filled with spinach and melted cheese, perfect for a quick, flavorful vegetarian meal that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 400°F.
- In a small bowl, mash 1 cup of black beans with a fork and set aside.
- In a large non-stick skillet, heat olive oil over medium heat until hot.
- Add chopped onion and cook for 10 to 15 minutes or until softened, stirring occasionally.
- Add drained corn, chili powder, cumin, and remaining whole beans to the skillet and cook for 2 minutes, stirring frequently.
- Increase heat to medium-high.
- Gradually add spinach, stirring for 5 to 6 minutes or until wilted and water evaporates.
- Spread mashed beans on one side of 4 tortillas.
- Place the tortillas bean side up on a large cookie sheet.
- Top each tortilla with an equal amount of spinach mixture and sprinkle with shredded Monterey Jack cheese.
- Place the remaining tortillas on top of the fillings.
- Bake for 8 to 10 minutes until cheese is melted and tortillas are crispy.
Tips & Substitutions
For added flavor, consider adding diced bell peppers or jalapeños to the onion while sautéing. If you prefer a spicier kick, increase the chili powder or add a dash of cayenne pepper. To make this dish gluten-free, use corn tortillas instead of flour. These quesadillas can also be customized by swapping Monterey Jack cheese for cheddar or pepper jack.
Serving Suggestions
Serve these quesadillas with a side of fresh salsa, guacamole, or sour cream for dipping. A crisp green salad or a bowl of Dian'S Taco Salad pairs beautifully with this dish. For a complete meal, consider serving them alongside black rice or a refreshing corn salad to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the quesadillas on a baking sheet and warm in a preheated oven at 350°F for about 10 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Corn Quesadillas contains roughly 1027 calories, with 30g protein, 120g carbohydrates, and 62g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (129% of the Daily Value), and calcium (86% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. When you're ready to cook, simply assemble the quesadillas and bake them as directed. This makes for a quick and easy dinner option on busy nights.
What can I substitute for black beans?
If you don't have black beans, you can substitute them with pinto beans or kidney beans. Both alternatives will provide a similar texture and flavor. Additionally, for a unique twist, consider using refried beans for a creamier filling.
Can I freeze the quesadillas?
Yes, these quesadillas freeze well. Wrap them tightly in plastic wrap and then in aluminum foil before placing them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to eat, bake from frozen at 400°F for about 15-20 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).