Black Bean Quesadillas

When cooking the quesadillas, make sure the tortilla is golden brown before you flip to ensure all ingredients have combined and don't spill out.

260 calories | 41g carbs | 9g fat (3.5g sat fat) | 11g protein | 380mg sodium | 7g fiber | Serves 8


8 whole wheat or flour tortillas

2 cans low-sodium black beans (15 oz.)

1 cup shredded cheddar cheese

1 can corn (15 oz.)

1 can diced tomatoes (15 oz.)

2 Tablespoons chili powder

1/4 teaspoon pepper

2 Tablespoons vegetable oil

Optional toppings: Salsa, sour cream, green onions, avocado


Drain black beans, corn, and tomatoes. Rinse black beans and corn.

In a large bowl, mash the beans with a fork or potato masher.

Mix beans with tomatoes, cheese, corn, salt, pepper, and chili powder.

Place ½ cup bean mixture on half of a tortilla.

Fold tortilla to make a half-moon shape and pat down filling so it is evenly distributed.

Repeat until all filling is used up.

Heat oil in large skillet over medium high heat.

Use ½ Tablespoon of oil per 2 quesadillas that you cook.

In batches of 2, cook quesadillas until golden brown and flip to cook other side.

Source: Jackie Schulz