Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas
Makes 4
Start to Finish 20 m



  1. 1 of 3 Preheat oven to 300 degrees F. Divide cheese evenly among tortillas, sprinkling cheese over half of each tortilla. Top each tortilla with 1 tablespoon of the salsa. Divide avocado among tortillas. Fold tortillas in half, pressing gently.
  2. 2 of 3 Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook two of the quesadillas for 2 to 3 minutes or until lightly browned and cheese is melted, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in the preheated oven. Repeat with remaining quesadillas, cooking two at a time.
  3. 3 of 3 Cut quesadillas into wedges. Serve with sour cream and the remaining salsa.
Nutrition Information for Black Bean and Corn Quesadillas
Servings Per Recipe: 4
Per Serving: 647 kcal cal., 514.935 mg calcium, 204 mg Potassium, 48 g carb., 5.314 mg vit. C, 31 g pro., 194.361 IU vit. A, 3.783 mg iron, 35 g Fat, total, 0.03 mg Thiamin, 16 g sat. fat, 0.592 mg Niacin, 61 mg chol., 0.086 mg Riboflavin, 1 g Polyunsaturated fat, 32.255 µg Folate, 5 g Monounsaturated fat, 0.102 mg Pyridoxine (Vit. B6), 2 g sugar, 1405 mg sodium, 23 g fiber, 0.061 µg Cobalamin (Vit. B12)