Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas

Blogger Paula Jones of bell’alimento shares a family-friendly recipe for black bean and corn quesadillas.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

1
can (15.25 oz) Green Giant® whole kernel sweet corn, drained
1
can (15 oz) Progresso® black beans, drained, rinsed
2
tablespoons finely chopped onion
3
teaspoons Cuban seasoning
1
tablespoon coarsely chopped fresh cilantro
1
clove garlic, finely chopped
12
Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
2
cups shredded Mexican cheese blend (8 oz)
  1. In large bowl, stir together corn, beans, onion, Cuban seasoning, cilantro and garlic. Set aside.
  2. Place 6 tortillas on work surface. Equally divide bean/corn mixture among tortillas. Evenly divide cheese and sprinkle over bean/corn mixture on tortillas. Top each with second tortilla.
  3. Heat 12-inch nonstick skillet over medium-high heat. Place 1 assembled quesadilla into hot skillet; cook 1 to 2 minutes or until golden. Carefully flip quesadilla; cook other side 1 to 2 minutes or until golden and cheese is melted.
  4. Cut quesadilla in half or into quarters to serve. Repeat with remaining assembled quesadillas.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe can be easily doubled or tripled.
If you prefer not to make all six quesadillas at one time, place half of the mixture into a sealable container and refrigerate until you’re ready to cook.
Serve with sliced avocado and salsa, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.