Mexican

Black Bean 'n' Corn Quesadillas takes 15 minutes to prepare.

Black Bean 'n' Corn Quesadillas takes 10 minutes to cook.

Black Bean 'n' Corn Quesadillas makes 4 servings.

The ingredients for Black Bean 'n' Corn Quesadillas are:

1 can (15 ounces) black beans, rinsed and drained, divided
1 small onion, finely chopped
2 teaspoons olive oil
1 can (11 ounces) Mexicorn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 package (6 ounces) fresh baby spinach
8 low-carb whole wheat flour tortillas (8 inches)
3/4 cup shredded reduced-fat Mexican cheese blend

Here is how you make Black Bean 'n' Corn Quesadillas:

In a small bowl, mash 1 cup beans with a fork. In a large skillet, saute onion in oil until tender. Add the corn, chili powder, cumin, mashed beans and remaining beans; cook and stir until heated through. Stir in spinach just until wilted. Place four tortillas on an ungreased baking sheet; spread each with a rounded 1/2 cup of bean mixture. Sprinkle each with 3 tablespoons of cheese; top with another tortilla. Bake at 400° for 8-10 minutes or until cheese is melted. Cut each quesadilla into six wedges. Serve warm. Number of Servings: 4Recipe submitted by SparkPeople user SUPERSILLYGIRL.

The nutritional information for Black Bean 'n' Corn Quesadillas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.0

• Total Fat: 9.2 g
• Cholesterol: 4.4 mg
• Sodium: 1,241.3 mg
• Total Carbs: 60.0 g
• Dietary Fiber: 25.5 g
• Protein: 25.8 g

Black Bean 'n' Corn Quesadillas is Mexican cuisine.

The dietary needs meet for Black Bean 'n' Corn Quesadillas is Vegetarian