Black Bean and Corn Quesadillas

Recipe

Main Dish
Black Bean and Corn Quesadillas

Primary Media

Plate of black bean and corn quesadillas topped with fresh tomato

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.