Reviewed: Oct. 9, 2007

This is a great recipe. Just the filling is so versatile. I've made the delicious quesadillas many times, and I use the leftover bean filling to make fantastic omelets. You can spread it over tortilla chips with some cheese and pop in the microwave for instant nachos. I've even tossed the leftover filling in vegetable broth with a little cooked rice and made a great soup! Delicious, cheap, no meat, what more could you ask for???

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sbrown

Cooking Level: Expert

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Reviewed: Sep. 2, 2007

Nice easy idea, but I think more cheese is required and less corn. Why fry with all that oil? Lightly spray pan with olive oil or pam and it works just fine. Basic recipe lacked zip. I added peppers of different kinds and it helped bring recipe to life. That 1/4 C oil is way too much!

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Nova Pierce

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Reviewed: Aug. 29, 2007

To me this recipe is a good start. The flavors work well together but some items were a little out of proportion. For instance, 1 cup of cheese (if you're making 6) is way too little. Also, you'll note that many other reviewers were adding other things. That's because on it's own it lacks character. Next time I'm going to add some jalepenos or crushed red pepper. As far as the frying, I don't see why it was necessary. I spritzed the pan with some olive oil before putting the tortilla in the pan and it worked phenomenally well. Nice, golden and crunchy. Forget a quarter cup and just squirt some olive oil into the pan before each quesadilla goes in. Like I said, a very good start and I will make this again with a number of revisions.

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Aug. 19, 2007

Very Good!

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Shun

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Reviewed: Jul. 11, 2007

This is delicious! Frying it is a great idea - the crispy tortilla is to die for. When I made this, instead of chopping up tomatoes, I just poured in some Newman's Own salsa into the pan. This added a bit more flavor.

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Lyda

Cooking Level: Beginning

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jul. 9, 2007

My advice is to invest $20.00 at Target for a quesadilla maker. It makes perfect 10" quesadillas in 3 minutes without the mess. This is the first recipe that we tried and we loved it. It was a little soupy from the tomatoes, so we drained it. The entire family loved it and came back for more. I doubled the recipe and froze some for a 5 minute dinner in the near future.

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oldhappymama

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Reviewed: May 29, 2007

I used a panani press instead of in the frying pan with all that oil. I sprayed both sides with olive oil spray, so it wasn't as fatty. We thought it tasted yummy! Also to the bean mixture I added 1 tsp of crushed red pepper, some salt and pepper. It tasted a little plain without those.

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Teresa G

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 26, 2007

Excellent, easy recipe, and if you watch the amount of oil and use wheat tortillas, this is an incredibly healthy dish! My kids loved it, even the picky ones! I've made it four or five times and it's always a hit.

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BOBBIEANNE

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Reviewed: Feb. 23, 2007

I made this recipe on a Friday during Lent, when we abstain from meat. My husband and I were both a bit leery of a meatless quesadilla, but I gave it a try and I'm so glad I did! This turned out to be absolutely delicious. My preschooler loved it, too. Instead of sandwiching the filling between two tortillas, I did as other reviewers did and spread the filling over 1/2 a tortilla, then folded it over to make a half circle. After they were cooked, we cut them into triangles, and served with sour cream, salsa, and shredded cheddar cheese. We'll DEFINITELY make this again and recommend it to friends, too.

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Amanda

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

My family liked them alot, but I wasn't that impressed. There wasn't enough seasoning in them so I added some cumin, chili powder and cayenne pepper. I also mashed the bean mixture so that it would stay in the quesadilla better. I also added a lot more cheese too it and that helped out with flavor and holding the tortillas together.

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Bluejay

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

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Reviewed: Jan. 16, 2007

I think this is a good recipe. But i thought it was a little bit bland, so i added chilli powder, salt, a little pepper. Also i love sweet corn so i put much more in it. i also chopped portobello mushrooms and sauted them with th eonions and garlic. i added more tomatoes for the juicyness. i added a little bit of lemon as well. when it came time to fry them, i added lots of shredded mozarella and cheddar cheese. and i added and put a good amount of crumbled feta cheese as well. this was a good dish- i just tweaked it for my own tasting. i should make guacamole- i think this would go good with it. my husband loved it and so did i. i have been eating it for the past two days!

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mo_meela

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Clearwater, Florida, USA

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Reviewed: Dec. 8, 2006

My husband and I make this with just black beans, cubed chicken, jalapeno slices and cheese (of course). It is awesome!

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Sara

Cooking Level: Intermediate

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 18, 2006

Made it according to the recipe and it turned out great. Will make it again.

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SueD

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Senoia, Georgia, USA

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Reviewed: Oct. 3, 2006

This is a good recipe. I make the bean mixture exactly according to the recipe, except that I use canola oil and I add taco seasoning. In order to cut down the carbs and also make this recipe a little easier, at that point, I basically just turn it into a burrito -- I scoop the amount of mix I want onto a tortilla, heat it with the amount of Cheddar cheese I want, and then add my sour cream. That makes it the kind of easy recipe I am looking for. Anything with taco seasoning, Cheddar cheese, and sour cream tastes good to me. Thanks.

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whittaker18

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Reviewed: Sep. 1, 2006

I tried this recipe because of a meal idea posted by Melissa it’s called Easy meatless Mexican night. We loved it, it’s soooooo good. I must confess I did put a bit of chicken in mine; I cooked my chicken breast with a bit of taco seasoning mix. We had with these superb Quesadillas the Spicy Mexican Salad that was in Melissa’s meal idea. What a wonderful supper we had. Thank you Jennifer Orriss for the Superb Quesadillas.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2006

Thanks for the good recipe. I followed the recipe exactly and was pleasantly surprised how great they were. The flavors all melted together! My husband and I didn't even need the salsa or sour cream I had ready on the table. I brushed the tortilla with olive oil and cooked them on a grilled. It worked great!

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mel

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Reviewed: Aug. 28, 2006

This was Very Fast and Easy, I Added Chicken to mine and I found that Pictsweet Has The Corn,beans,onions and peppers Already Seasoned All in one bag! Cant wait to try it again!

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Mandalynne

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 27, 2006

Pretty good. I found an answer to the flipping problem. I mashed the beans with a fork. I did saute ALL the veggies. Then added cumin, chili powder, chili flakes, and some chopped jalepeno. And salt and pepper. Added the beans and cooked a little longer. You now have a sort of paste that spreads on the tortillas. Push down a little and it flips perfectly. For those of us who can't use a whole can of beans at once. I cook up a big pot of black beans till just done but firm. Drain. Put them on a cookie sheet and cover with plastic. Freeze. In the morning put them in a big freezer bag a freeze till you need some. You can just grab a handful anytime you need them.

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