Black Bean and Corn Quesadillas
Servings: 10 ⟩⟩ Serving size: 1/2 Quesadilla
You Will Need
- 1 (15-ounce) can black beans, rinsed and drained
- ½ (15-ounce) can corn with no salt added, drained
- ½ cup salsa
- 1 cup reduced-fat shredded cheddar or Mexican blend cheese
- Nonstick cooking spray
- 10 (6-inch) flour tortillas
What To Do
- Mix first four ingredients together in medium-sized bowl.
- Spray large skillet with nonstick cooking spray and heat skillet over medium heat.
- Place tortilla in skillet and spoon ¼ cup of bean mixture onto tortilla. Spread bean mixture evenly over tortilla, leaving ½ inch of space around edge.
- Place another tortilla on top. Heat over medium heat for about 2 minutes. Turn quesadilla over and heat other side for about 2 minutes. Cheese should melt, and bean mixture should be hot.
- Remove tortilla from pan and cut into four portions.
- Repeat process with remaining tortillas and bean mixture.
Make My Shopping List
- 1 (15-ounce) can of black beans, rinsed and drained
- 1/2 (15-ounce) can of corn (no salt added), drained
- 1/2 cup of salsa
- 1 cup of reduced-fat shredded cheddar or Mexican blended cheese
- Nonstick cooking spray
- 10 (6-inch) flour tortillas
Eat Healthy On A Budget
Choose canned vegetables when:
The store offers good sales price.
Fresh vegetables are out of season.
Cabinet space is available and freezer space limited.
You can’t shop for fresh vegetables.
Menu suggestions
Roasted vegetable, fruit mix, low-fat milk
