Black Bean Quesadillas With Corn Salsa

READY IN: 10mins
Recipe by That is Dr House to you

From Cooking Light. Note. This is here for me to work with and posted for a request. Haven't made this version without mods yet. It will change as I work with it.. when I get the time.. IF I ever get the time.

Top Review by Vitameatavegamin Girl

I really love this recipe for a quick lunch or light dinner. It's from Cooking Light Magazine's "Superfast Weeknight Dinners" and we really enjoy it. It's fast, easy, low in fat, and tasty- my kind of cooking! Thanks for posting!

Ingredients Nutrition


  1. Note: Black Beans can be canned or you can cook your own. They should be cooked. For Vegan omit the cheese or sub in a Vegan Cheese.
  2. Preheat the broiler.
  3. In large hot skillet over med high heat place the olive oil to get hot then add garlic; sauté 30 seconds. Then add the tomatoes, 1/2 cup cilantro, and beans and cook 5 minutes or until liquid evaporates. Stir occasionally.
  4. Place tortillas on a baking sheet coated with cooking spray.
  5. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half.
  6. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
  7. SALSA: Combine ingredients in a saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

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