Black Bean and Corn Quesadillas Recipe

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.

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.

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!

This was a fantastic quesadilla recipe! Thank you! A few tips I might add are as follows: 1. Smaller tortillas, such as fajita size, are much easier to work with, as they can be flipped with minimal fuss or fallout. The smaller size tortillas also allow for more individual servings; they are perfect for younger kids; easy to hold and eat, either cut into triangles or left whole, and there is not a lot of waste. I used soft taco sized tortillas initially, and they were fine, but for the subsequent quesadillas, the smaller ones worked better. 2. If you grate your own cheese, it seems to melt better than the pre-shredded cheese. I also found that scattering a bit more cheese on top of the filling will glue the top and bottom tortillas together. I didn’t change anything else, and this recipe was terrific! I used organic canned black beans; they are a bit smaller than non-organic, and canned corn with no salt added. I also used organic jarred salsa, and I think those ingredients made a difference in taste. Just very clean and fresh tasting. Doing without the casein in pre-grated packaged cheese also made a difference, I believe. I am going to try this sometime with diced green chile, white beans, Colby cheese and chopped tomatoes. Thank you again!

Absolutely fantastic! I added shredded rotisserie chicken to the skillet and then baked them at 375* on convection mode for 8-10 minutes. Everyone agreed they were the best quesadillas to-date!

This was a quick and easy Vegetarian recipe. For the meat eaters in the house, I added shredded rotisserie chicken to the sauteing onions. I also added ground cumin, garlic salt, and ground red pepper to the saute. They turned out great. Thanks to the originator of the recipe for a simple and easy dinner idea!

This is my new fave quesadilla recipe! I love it. I added zucchini, red pepper, cilantro, cumin, garlic and onion powder, and salt. I used soft taco size tortillas and folded them in half instead of using two, and frozen corn, shredded mexican cheese, omitted the pepper flakes. Then I cooked them on my panini grill. They weren't messy for me. I will be making these more often!

We love this! I add rotisserie chicken in the tortilla and just use a dash of red pepper flakes. I don't make it in the oven, just on the cooktop. My husband loves this mean and it is so easy

disappointing to say the least. bland and dry. while trying to cook and eat everything would fall out. thankfully i found a way to make it work. following the advice of others i decided to put the bean and corn mixture on only one tortilla (grating some cheese on top) and baked in the oven. once out i put more salsa on top and ate it like a pizza. less dry, less bland and less messy.

I made it for my young kids and they loved it with a few changes, Used whole wheat tortillas, Mexican blend cheese, very little salsa, a pinch of cumin powder and baked it in the oven at 350 for 10 mins.

EXCELLENTE - I skipped the brown sugar, red pepper flakes, and salsa. Reserved the salsa for a topping with fresh homemade guacamole! Seasoned with cumin, chili powder with lime, garlic powder, onion powder, paprika, salt and pepper (basically taco seasoning). Made in the form of a half moon, oiled cookie sheet with olive oil and baked in the oven on 425 for 10 mins. The entire family (which includes picky teens) loved! Try meatless, save our planet and give your digestive system a much needed break from processing meat! You won't be disappointed!

No

Easy to make

I LOVED it...I made it for Quesadillas and then Enchalidas. It's good enough to eat over pasta/rice or even by itself!! I did add almost a tablespoon of Cumin. I put Cumin in all my MX dishes....

Great flavor and an inexpensive meal

i added more salsa, chili flakes & salt/pepper and it gave it so much more flavor to the bean mixture !! I added chicken and it’s absolutely a dish everyone will love, even my picky little one enjoyed them !!! :)

I liked it we’ll definitely make it again!!!

It was ok, definitely needed more pepper flakes and also salt.

Made it last night and already missing it.

So easy yummy.