Black Bean and Corn Quesadillas

Recipe

Main Dish
Black Bean and Corn Quesadillas

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User Rating

3.06 out of 5 stars
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34 ratings

Recipe Data

4
Servings
15min
Prep
23min
Total

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1(15 oz) can reduced-sodium black beans, drained and rinsed
    1 c.frozen Hy-Vee corn, thawed
    c.Hy-Vee finely shredded 2%-milk Mexican blend cheese
    4Hy-Vee multigrain tortillas
    2 tsp.Hy-Vee Select olive oil, divided
    Hy-Vee salsa, optional
    Hy-Vee light sour cream, optional

    Directions

    1. In a medium bowl, stir together beans, corn and cheese. Spread about 3/4 cup on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
    2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 tortillas in hot skillet and cook, 1-1/2 to 2 minutes per side, or until golden. Transfer to a cutting board. Repeat with remaining 1 teaspoon oil and quesadillas. Cut quesadillas into wedges and if desired, serve with salsa and sour cream.

    Nutrition facts

    Servings

    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 10mg
    • Sodium: 660mg
    • Total Carbohydrates: 47g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 6%
    0%
    Iron 10%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee ad from October 13, 2013, Hy-Vee Seasons Health 2013.