Black Bean Quesadilla. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.

Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream! Black beans, corn, cilantro, cheese, and plenty of spices make these vegetarian black bean quesadillas big on flavor and surprisingly filling. You can cook Black Bean Quesadilla using 8 ingredients and 2 steps. Here is how you cook it.

Ingredients of Black Bean Quesadilla

Prepare 1 cup of frozen corn.
You need 1/2 small of red onion, diced.
It's 1 clove of garlic, minced.
You need 1/4 cup of cilantro, chopped.
It's 1 envelope of taco seasoning.
You need 2 cup of shredded Mexican cheese blend (I use the one from Weigh Watchers).
You need 10 of 8" flour tortillas (I like the Azteca Ultra-grain).
Prepare 1 can of black beans, drained and rinsed.

Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

Black Bean Quesadilla step by step

Mix all but tortillas in a large bowl..
Use 1/2 cup mix to each tortilla. Fold in half as you brown it in a non-stick skillet..

For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect. These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer! Quick Vegetarian Quesadillas For a tasty take on the cheesy Mexican snack, fill your quesadillas with delicious GOYA® Black Beans!