↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet.
Yield
4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)
Ingredients
Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) pre-shredded Mexican blend cheese
Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped
Preparation
To prepare the quesadillas, preheat the broiler.
Heat olive oil in a large skillet over medium-high heat. Add garlic; saute 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.
Nutritional Information
Calories:420 (31% from fat)
Fat:14.4g (sat 5.5g,mono 6.4g,poly 1.3g)
Protein:17.8g
Carbohydrate:60g
Fiber:10.3g
Cholesterol:19mg
Iron:4.2mg
Sodium:590mg
Calcium:272mg
Barbara Seelig Brown, Cooking Light, MARCH 2004
view more member recipes
Black Bean Quesadillas with Corn Salsa
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet.
Yield
4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)
Ingredients
Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) pre-shredded Mexican blend cheese
Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped
Preparation
To prepare the quesadillas, preheat the broiler.
Heat olive oil in a large skillet over medium-high heat. Add garlic; saute 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.
Nutritional Information
Calories:420 (31% from fat)
Fat:14.4g (sat 5.5g,mono 6.4g,poly 1.3g)
Protein:17.8g
Carbohydrate:60g
Fiber:10.3g
Cholesterol:19mg
Iron:4.2mg
Sodium:590mg
Calcium:272mg
Barbara Seelig Brown, Cooking Light, MARCH 2004
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken, Corn, And Black Bean Quesadillas
by sgre52160
2 tablespoon canola oil, divided 3 cloves garlic, minced 1 1/2 cups corn kernels 1 large chicken breast, cooked and shredded or cubed* 1/3 cup water or broth 1 teaspoon cumin 1/2 teaspoon chili
by sgre52160
2 tablespoon canola oil, divided 3 cloves garlic, minced 1 1/2 cups corn kernels 1 large chicken breast, cooked and shredded or cubed* 1/3 cup water or broth 1 teaspoon cumin 1/2 teaspoon chili
Corn And Black Bean Salsa
by sgre52160
13-ounce can black beans, drained and rinsed 3 tablespoons extra-virgin olive oil 1/2 cup thinly sliced green onions, including 1 inch of green parts 1 red bell pepper, seeded, deribbed and diced
by sgre52160
13-ounce can black beans, drained and rinsed 3 tablespoons extra-virgin olive oil 1/2 cup thinly sliced green onions, including 1 inch of green parts 1 red bell pepper, seeded, deribbed and diced
Roasted Corn Black Bean Salsa
by hoochiemamma
1) Make roasted corn 1 lb frozen corn, thaw 3 T oil Toss corn in oil, spread in a layer on a foil-lined sheet, roast 450F 25 min. Turn corn every 5 min, so it browns evenly. Set it aside to co
by hoochiemamma
1) Make roasted corn 1 lb frozen corn, thaw 3 T oil Toss corn in oil, spread in a layer on a foil-lined sheet, roast 450F 25 min. Turn corn every 5 min, so it browns evenly. Set it aside to co
Presto Black Bean & Corn Salsa
by ICOOK2
1 can (15 oz) black beans, rinsed and drained 2 cups fresh or frozen corn, thawed 5 plum tomatoes, chopped and drained 1 large sweet red pepper, chopped 1 small sweet green pepper, chopped 1 can
by ICOOK2
1 can (15 oz) black beans, rinsed and drained 2 cups fresh or frozen corn, thawed 5 plum tomatoes, chopped and drained 1 large sweet red pepper, chopped 1 small sweet green pepper, chopped 1 can
view more member recipes