Recipe by EFasse
"My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!"
Watch video tips and tricks
finely chopped onion
1 (15.5 ounce) can
black beans, drained and rinsed
1 (10 ounce) can
whole kernel corn, drained
red pepper flakes
8 (8 inch)
1 1/2 cups
shredded Monterey Jack cheese, divided
These are great! I left out the red pepper flakes because I didn't have any, but added some Frank's Chile and Lime sauce. I also used burrito sized tortillas and baked them in the oven instaead of in a skillet. I sprayed a pan with Pam, put the filling and cheese on half a tortilla & folded it in half (this recipe made 4 for me), sprayed the tops with Pam and baked at 350 for 10 minutes then broiled the tops until browned. Cooking in the oven helps when you want to have them all done at once instead of one at a tme. I served with homemade guacamole, sour cream and salsa.
It was just okay.
This was SO yummy. Messy but yummy.
Only thing I omitted was the red pepper flake. I knew the jarred salsa I had on hand would be hot enough without adding
the flake. This scaled down well for me,
making two small-ish quesadillas. Very filling.
Every Wednesday night, my roommate, his girlfriend, and myself take turns cooking dinner before our favorite TV Show LOST! My roommate's girlfriend is the only vegetarian, so cooking vegetarian meals has been something new for my roommate and I.
Well, let me tell you, this recipe was a big hit! The quesadillas turned out crisp and delicious! Pretty much followed the recipe to T except I substituted a mexican cheese blend for the montery jack. Garnished with sour cream, salsa, Chalulu hot sauce, and the green tabasco. Fantastic! Will definately make them again!
I thought this was really yummy. I read the reviews and left the brown sugar in the recipe, maybe used a tad less than 1 Tbs. I thought it added a nice touch. I added cumin. Instead of using salsa, I used fresh chopped tomatoes that I put on top of the warm mixture in the quesadillas along with some chopped green onions. I will definately be making this again. Its a great meatless dish, but I may try it with chicken some time down the road.
This is a quick easy dish that my family loves. I have made it twice. The only change is folding over the quesadilla to make it easier to handle. Thank you for this healthy meatless meal.
Loved these! I am not a vegeterian but am trying to not eat meat one day a week. I added chopped jalapenos and a little lime juice and left out the red pepper flakes. I also just used cooking spray instead of the oil. I took the suggestion of baking in the oven for 10 min at 350 and then broiling at the end and that worked well if making multiple quesadillas at one time. Stove top works fine if you are just making one.
You truly don't miss the meat in this recipe. I was somewhat skeptical at first.
For the onion I used a red onion and used only a third of it. I used half cheddar and half monterey jack cheese. Next time I'm only going to use about 1/2 T of brown sugar. Per other reviews I baked them in the oven for 10 minutes @ 350 and then broiled them for about a minute to brown the tops. Great Recipe! My husband loved them.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Corn Quesadillas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 130
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This Mexican favorite can be made easily for a quick weeknight dinner.
A lively corn, avocado, and bean relish great with chips or as a side dish.
See how to make a fresh, colorful Mexican-inspired salad and side dish.