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

    Average Rating:

    3 Total Reviews

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    • on August 29, 2008

      Very nice! My husband (the meat eater) asked to have them again. I let the mixture sit for 30 mins or so once I mixed it together, and I think that helped mellow & combine the flavors. Also made them with just one tortilla, folded, which helped make them easier to eat. Thanks for a yummy recipe!

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    • on August 26, 2008

      Yummy! We used fresh sweet corn and I threw in a chopped tomato as well. Very good as quesadillas, though we were short on tortillas so made nachos out the rest. A very versatile recipe, and I'm looking forward to making it again in the wintertime with frozen corn and peppers from the garden :)

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    • on November 06, 2006

      I've made this recipe four or five times now and I really love it. I use it as a taco/burrito filling instead of quesadillas because flipping them was just too hard! This is one of the few vegetarian recipes that I have been able to feed my family with no complaint, but everyone really enjoys it. Thanks, prattandpratt

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    Nutritional Facts for Roasted Corn and Black Bean Quesadillas

    Serving Size: 1 (376 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 626.6
     
    Calories from Fat 249
    39%
    Total Fat 27.6 g
    42%
    Saturated Fat 10.4 g
    52%
    Cholesterol 35.6 mg
    11%
    Sodium 1549.2 mg
    64%
    Total Carbohydrate 74.4 g
    24%
    Dietary Fiber 10.8 g
    43%
    Sugars 5.9 g
    23%
    Protein 24.5 g
    49%

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