Reviewed: Mar. 31, 2009

These were so good. My family gobbled these up, even my picky 2 year old asked for seconds. I will definetly be making these quesadillas again.

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mama2marisa

Cooking Level: Intermediate

Living In: Greenwood, Indiana, USA

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Reviewed: Mar. 30, 2009

This is really great! I have made almost the same recipe before, but it was always missign something...it was the brown sugar, that little bit of sweet makes ALL the difference, thanks!! I did spread some goat cheese on hte tortillas as well, gives it a gourmet twist...yum!

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Candice Fillingim

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Reviewed: Mar. 30, 2009

This is soooo easy and good! I didn't make it this complicated, or vegetarian. I just used a little bit of leftover canned chicken breast, black beans, corn kernels, cheese, and only used some leftover mole from Mexican take-out for seasoning. So easy, so good, I loved it! I will be making this again. **Update: Followed recipe exactly this time, but somehow overlooked the brown sugar...? Really good, will make it again!

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 28, 2009

Absolutely amazing! I added shredded chicken to recipe- next time I won't. It had so much flavor it didn't need the chicken. This will be served often in my house. Great recipe!

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smposto

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Reviewed: Mar. 26, 2009

I made these quesadillas for lunch today and they were excellent. I almost omitted the brown sugar and I am glad I did not because it does give a nice flavor. I added pinto beans instead of black, just a preference and I also added cumin and fresh cilantro.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

My kids didnt like this one too much. They did eat it for after school snack,b but they didnt love it.

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ragina filange

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

These were really good. I added a little chicken and it made them even better :)

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Mar. 24, 2009

Yummy!!! I used refried black beans and monterey/cheddar mix because that's what I had on hand. Made a nice slightly sweet quesadilla filling. My husband and I really enjoyed these quesadillas and they were SO quick and easy to make. This one is definitely a keeper. Update: We make "delishadillas" at least every two weeks. I tend to double the recipe and make the second can of beans a can of refried in order to bind all the ingredients well for spreading on a tortilla. I melt the cheese directly into the mixture before making the quesadillas to save time and mess. This is one of our very favorite meals and it is so quick and easy to make.

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ThrenJen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 22, 2009

I didn't know the brown sugar would make that big of a difference in the taste. It was delicious, my husband loved it as well. Be aware that this does make a large portion. (Great, more left-overs)

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sweetboymom

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Reviewed: Mar. 21, 2009

These were really good - and really easy to put together. Also good as leftovers.

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Brianna

Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

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Reviewed: Mar. 19, 2009

We loved it! My kids even asked for seconds. We'll definately have it again.

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Sharon

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Reviewed: Mar. 18, 2009

I was actually hoping for a little more based on the ratings. My hubby did not think it was filling at all and DID miss the meat. However, we enjoyed it and really liked it as a filling for breakfast burritos with just eggs added the next morning.

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jmcleland

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Reviewed: Mar. 18, 2009

Amazing taste for such an easy and cheaply made dish!! I'm not into beans and my husband usually has to have meat in his meals, but this was SO good, both of us love it.

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Nicole N.

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Reviewed: Mar. 16, 2009

Maybe these are just not my thing, but they really didn't do anything for me. The taste was not memorable but did leave me feeling queasy. I'll stick to plain quesadillas with tomatos and guacamole in the future.

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R. Stone

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Reviewed: Mar. 7, 2009

Pretty good alternative for our usual quesadillas. I did add chicken, garlic, jalapenos, and some chili powder to kick it up alittle. Thanks for the recipe! We will definitely keep using it.

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Mar. 3, 2009

This was a simple and quick recipe to make. Hubby rated it as a 3, said was good, not bad but needed something. My daughter Emily said it was awesome gave it a 5. I was in the mild with both of them. I will make these again, but will agree with the both of them that they were good. Hubby and I agree that maybe I should add some cumin, chili powder or more red pepper flakes or maybe less brown sugar. It needs an added kick. Please give this a try people. It's a really good recipe. Worth the try. Will make them again.

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mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Fort Sill, Oklahoma, USA

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Reviewed: Feb. 19, 2009

I make these as vegetarian and sometimes I add leftover shredded chicken. Both are excellent. Instead of regular corn, sometimes I substitute Mexicorn. I also add salt, 2 cloves garlic (everything tastes better with garlic) and cumin. I also find them easier and less messy to handle if I spray a cookie sheet with Pam, load the contents onto one half of a large (not 8") tortilla, fold over the the other side, and then spray the tortilla with Pam. I bake them for 8-10 minutes at 350F.

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sailshonan

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

These were just OK to me, but my husband loved them. They were very good with chopped green onion, and I really liked the addition of cilantro as well. I will half the sugar next time.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Feb. 6, 2009

This was a HUGE hit last nite! I didn't have black beans so I used pintos -- I think virtually any unsweetened canned bean will work. Other than that, plus using my quesadilla maker instead of frying, I followed the recipe to the letter. It yielded 3 slightly over-stuffed 10" large quesadillas, but I could easily have stuffed a little less & made a fourth. I served them up with plain sour cream and they were GREAT! I'm sure the 2 left-over slices will disappear very quickly today. Can't wait to do it again next week...

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YankeesFan

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Feb. 3, 2009

LOVE, LOVE, LOVE these!! I tried them out last week when our vegetarian neighbors came over, and have had them three more times since! I can't get enough. My only change was using frozen corn instead of canned, and I baked them in the oven like some other reviews suggested. They came out perfectly. Serve with salsa & sour cream for a killer quesadilla!

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GraysonsMom

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Black Bean and Corn Quesadillas

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