Best Black Bean and Corn Quesadillas


1 8 – ounce package shredded 4-cheese Mexican blend cheese (2 cups)
8 whole wheat or flour tortillas
1 1/2 cups bottled black bean and corn salsa
1 avocado, seeded, peeled, and chopped
Dairy sour cream


Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from
Step 1

Preheat 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.

Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook two 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 the preheated oven. Repeat with remaining quesadillas, cooking two at a time.

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

Servings Per Recipe 4, fiber (g) 23, cal. (kcal) 647, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, sugar (g) 2, carb. (g) 48, Monosaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1405, Polyunsaturated fat (g) 1, pro. (g) 31, chol. (mg) 61, Fat, total (g) 35, Thiamin (mg) 0, sat. fat (g) 16, Riboflavin (mg) 0, Niacin (mg) 1, Potassium (mg) 204, vit. A (IU) 194, vit. C (mg) 5, calcium (mg) 515, iron (mg) 4


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