Black Bean Quesadillas - KNEP - Kentucky Nutrition Education Program


Black Bean Quesadillas

Servings:Makes 10Serving Size:1 quesadilla


  • 1 15-ounce can low-sodium black beans, rinsed and drained
  • 1 cup frozen, fresh, or canned corn
  • 1/2 small red onion, diced
  • 1 medium green bell pepper, diced
  • 1 1/2 cups shredded cheddar cheese
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 10 whole-wheat tortillas


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Gently clean all produce under cool running water before chopping.
  3. Add the black beans, corn, onion, pepper, cheese, chili powder, and garlic powder to a medium bowl. Gently fold until everything is evenly combined.  
  4. Place 1/2 cup of the filling on one side of each tortilla and fold over.
  5. Heat a large nonstick skillet over medium heat. Place two quesadillas in the skillet at a time. Cook until each side is slightly browned and the cheese is melted, about 2 to 3 minutes per side. 
  6. Slice into triangles and enjoy! This pairs well with salsa. 
  7. Store leftovers in the refrigerator within 2 hours. 
Source: Jean Najor, Program Coordinator II, University of Kentucky Cooperative Extension Service: Nutrition Education Program: Chop Chop Summer 2022

Nutrition Facts per serving: 250 calories; 8g total fat; 4.5g saturated fat; 0g trans fat; 15mg cholesterol; 310mg sodium; 35g total carbohydrate; 4g dietary fiber; 4g total sugars; 0g added sugars; 11g protein; 0% Daily Value of vitamin D; 15% Daily Value of calcium; 10% Daily Value of iron; 4% Daily Value of potassium.