Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas
Servings: 8 Prep 5 mins Cook 3 mins per batch Heat to keep warm


  • 1 8 ounce package shredded 4-cheese Mexican-blend cheese (2 cups)
  • 8 8-inch whole-wheat or flour tortillas
  • 1 1/2 cups bottled black bean and corn salsa
  • 1 medium avocado, seeded, peeled and chopped
  • Sour cream, for serving

Make It

1. Heat 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. Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook 2 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 300 degrees F oven. Repeat with remaining quesadillas, cooking 2 at a time.

3. Cut quesadillas into wedges. Serve with sour cream and remaining salsa.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 312, Fat, total (g): 16, chol. (mg): 25, sat. fat (g): 8, carb. (g): 29, fiber (g): 6, pro. (g): 12, sodium (mg): 584, Percent Daily Values are based on a 2,000 calorie diet.