Black Bean and Corn Quesadillas

A delicious vegetarian dish that can be ready to eat in 15 minutes, our Black Bean and Corn Quesadillas are made with Green Giant whole kernel sweet corn and Progresso black beans.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6

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.

Expert Tips

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.