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    You are in: Home / Recipes / Black Bean and Corn Quesadillas Recipe
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    Black Bean and Corn Quesadillas

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 12, 2013

      These were delicious. Added chicken breast cooked in packaged fajita spice for DH, but I ate them made as directed. They are a beautifull blend of sweet and spicy. Also, I used half the amount of Monterey Jack cheese and for the other half used jalapeno mozzarella. Yum! Recipe saved and will definitely be used again, thanks for sharing!

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    • on March 07, 2011

      This was really good..thanks!

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    • on May 15, 2009

      We enjoyed these quesadillas with your Most Excellent Mexican Rice and felt like I took a trip to Mexico! At first I thought there wouldn't be enough cheese, but the beans and corn make the quesadilla filling and the cheese was plenty. I liked the little bit of butter in the pan because it gave the outside of the tortilla a little bit of crunch. Thank you for your recipe California Jan! Made for ZWT 5 by a fellow Epicurean Queen.

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    Nutritional Facts for Black Bean and Corn Quesadillas

    Serving Size: 1 (172 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 381.8
     
    Calories from Fat 138
    36%
    Total Fat 15.3 g
    23%
    Saturated Fat 7.1 g
    35%
    Cholesterol 26.4 mg
    8%
    Sodium 663.8 mg
    27%
    Total Carbohydrate 47.7 g
    15%
    Dietary Fiber 6.1 g
    24%
    Sugars 4.1 g
    16%
    Protein 14.5 g
    29%

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