My vegetarian husband goes crazy over these every time!  They are really cheesy, a little bit spicy, and a little bit sweet.  Feel free to play around and add chicken or veggies, if you desire.  Don't forget the salsa and sour cream!

Black Bean and Corn Quesadillas

olive oil

onion

(15.5 ounce) can black beans,

(10 ounce) can whole kernel corn, drained

brown sugar

salsa

red pepper flakes

butter, divided

(8 inch) flour tortillas

Monterey Jack cheese, divided

Heat oil in a large saucepan over medium heat.  Stir in onion, and cook until softened, about 2 minutes.  Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well.  Cook until heated through, about 3 minutes.


Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.


These are great!  I left out the red pepper flakes because I didn't have any, but added some Frank's Chile and Lime sauce.  I also used burrito sized tortillas and baked them in the oven instaead of in a skillet.  I sprayed a pan with Pam, put the filling and cheese on half a tortilla &amp; folded it in half (this recipe made 4 for me), sprayed the tops with Pam and baked at 350 for 10 minutes then broiled the tops until browned.  Cooking in the oven helps when you want to have them all done at once instead of one at a tme.  I served with homemade guacamole, sour cream and salsa.

Every Wednesday night, my roommate, his girlfriend, and myself take turns cooking dinner before our favorite TV Show LOST!  My roommate's girlfriend is the only vegetarian, so cooking vegetarian meals has been something new for my roommate and I.

Well, let me tell you, this recipe was a big hit!  The quesadillas turned out crisp and delicious!  Pretty much followed the recipe to T except I substituted a mexican cheese blend for the montery jack.  Garnished with sour cream, salsa, Chalulu hot sauce, and the green tabasco.  Fantastic!  Will definately make them again!

This was SO yummy. Messy but yummy.

Only thing I omitted was the red pepper flake. I knew the jarred salsa I had on hand would be hot enough without adding
the flake. This scaled down well for me,
making two small-ish quesadillas. Very filling. 

I thought this was really yummy. I read the reviews and left the brown sugar in the recipe, maybe used a tad less than 1 Tbs.  I thought it added a nice touch.  I added cumin. Instead of using salsa, I used fresh chopped tomatoes that I put on top of the warm mixture in the quesadillas along with some chopped green onions.  I will definately be making this again.  Its a great meatless dish, but I may try it with chicken some time down the road.

This is a quick easy dish that my family loves.  I have made it twice.  The only change is folding over the quesadilla to make it easier to handle.  Thank you for this healthy meatless meal.

Loved these!  I am not a vegeterian but am trying to not eat meat one day a week.  I added chopped jalapenos and a little lime juice and left out the red pepper flakes.  I also just used cooking spray instead of the oil.  I took the suggestion of baking in the oven for 10 min at 350 and then broiling at the end and that worked well if making multiple quesadillas at one time.  Stove top works fine if you are just making one.

You truly don't miss the meat in this recipe.  I was somewhat skeptical at first.
For the onion I used a red onion and used only a third of it.  I used half cheddar and half monterey jack cheese.  Next time I'm only going to use about 1/2 T of brown sugar.  Per other reviews I baked them in the oven for 10 minutes @ 350 and then broiled them for about a minute to brown the tops.  Great Recipe!  My husband loved them.

Great!  The only change I made was I didn't cook in skillet but did two at a time in a 450 degree oven.  I spritzed two tortillas with oil and placed those sides on the outside of the quessadilla so they would brown up and get slightly crispy.  about 10 minutes and you don't have to flip over!

These are EXCELLENT and so simple to make! I omitted the olive oil and used Canola Spray instead. I also omitted the butter and used the spray. I added fresh chopped jalapeno and a little chopped cilantro. My husband went nuts over these. I paired them with a Puffy Chile Relleno Casserole and it made a perfect dinner.

Sweet, spicy and savory!  What more could you ask for?  I love these.  Don't let the simpleness of this meal turn you off, these make a great dinner.  

The filling for this is delicious, and adding chicken or ground beef is delish as well, my only suggestion is in preparation.  I always spray Pam on one side of the tortilla (or you can brush on oil or spread butter) lay the tortilla in the hot pan and place cheese on one half, add topping over cheese then add additional cheese on top and fold over.  It's easier to flip it back and forth over the folded side and the cheese on both sides hold it all together and make it neater to eat!!!  Just cut into 2 or 3 wedges!

The taste of these quesadillas was excellent, much better than our normal quesadillas. I used frozen Southwestern Corn and added chicken for a heartier meal. My only complaint was that we had to knife and fork it, because it was so messy. Of course I'll be making this again, though. Next time I might use the filling for a Mexican Lasagna, which would be good too. 

Mmmm...I loved these!  I omitted the sugar and seasoned with cumin, salt, and pepper.  I added more salsa as well.  I buttered the tortillas and layered the filling so the cheese could act like glue to keep the top layer from just falling off.

Yum... I thought these has a really rich flavor and a little sweetness.  I added a few drop sof hot sauce and it was perfect.  Very good.

I wanted something to go with some chicken taco soup I had in the freezer, so I decided these would be a good match.   I did make a number of changes.  I combined the beans, corn and onion, adding a chopped jalapeno that needed to be used, and a little taco seasoning for more flavor.  I was concerned that the salsa might make the tortillas soggy, so I left that out.  I omitted the brown sugar altogether.    I totally forgot to sauté the onion, so I just warmed the mixture in the microwave.  I decided these might be easier to handle if I folded the tortilla rather than stacking one on top of the other.  I put the butter in a skillet over very low heat and when melted, I added the tortilla, swirling one side around to make sure it was evenly coated with butter.  The warmth of the burner assured that the tortilla would be pliable and wouldn’t crack when folding.  I used both pepperjack cheese and cheddar.  I layered in this order:  cheese, bean mixture and then cheese again.  I wanted the cheese to act as a glue to hold these together.  Once assembled I transferred them to a cookie sheet and  baked them at 350 for 15-20 minutes.  I served these on a bed of shredded lettuce, along with salsa and sour cream on the side.  These were great!  We both liked them and I would do them again the same way!

We've used this recipe twice now, and both times it was absolutely delicious! 

Now, I made one fortunate mistake when made it the first time: I accidentally bought (organic) refried black beans instead regular black beans (duh, I know). In any case, I had to do something. Therefore, I prepared and cooked all of the ingredients exactly as stated in the recipe; however, I cooked the refried black beans separately. I then layered the tortilla with cheese, corn mix, refried beans, and light cheese and cooked it as normal. It was delicious... absolutely delicious! 

It was so good that we used the refried black beans the second time. However, this time I cooked the onions; added the corn, brown sugar, red pepper, and salsa; cooked it for two minutes; and then added the refried beans to the corn mix. I constantly stirred the mix for about three minutes on medium/medium-high heat, and then let it simmer on low heat while I added the cheese to the tortilla in another pan. Using a spatula, I then placed a fair amount of the mix in the center of the tortilla, followed by a little cheese. As I placed the second tortilla on the top, I lightly pressed in the center to spread out the mix. 

It was even better than the first time!!! This recipe is a keeper!

(I also recommend using one tortilla instead of two. Add cheese and the corn-bean mix to half of the tortilla, folded it over, and cook as normal. They’re much easier to manage in the pan.)

Very easy to make, but surprisingly tastey.  I used a four cheese blend instead of Monterey Jack and it added to the flavor really nicely.

My family and I dont eat much meat and decided to try this recipe without meat first and we loved it. I did do a few small changes; I added a pinch of dried green onions, garlic salt and onion powder to the pan after all the other ingredients.  I also added a little bit more salsa then let it all simmer on low for about 8-10 min instead of the 3 suggested. Because we dont fry anything I put the cheese and mixture on only half a tortilla shell then folded it in half and heated up on my George Forman using non stick spray (this cuts out all that need for butter).  I served them with multi-grain corn chips, salsa, guacamole, and pico de gallo.  Made a great summer dinner.  Next time I might try adding the chicken like suggested but dont think it needs it.

This recipe was great! I didn't have regular salsa on hand so I replaced it with some corn and bean salsa (why not add some more beans, right?).  I also used dried minced onion to make this recipe even quicker and because my husband likes his onions as minuscule as possible.  Next time, I'd add a little more heat to this - maybe some cayenne pepper or hot sauce.  I also put cheese on both before adding the bean mixture and after so that the tortillas would have something to adhere to (otherwise, you'll have a bunch of the bean mixture falling out when you flip it).  Overall a great recipe - even for my husband who thinks that all meals need to include meat!

These were delicious and simple to make. I baked them (15 minutes at 350) so I could make more at a time and also tao save the oil used in frying. Addwed ground beef to my husband's who likes to have meat with supper, and he liked it too. Served with salsa and sour cream, and chopped nutritious salad from this site. Thanks!

Outstanding! I didn't use brown sugar and added a couple dashes of salt to the bean mixture since my corn was salt free. I used salsa verde, and sharp cheddar cheese. Sprayed flour tortillas with cooking spray and baked in a 350 oven for 15 minutes till brown and crispy. Yummy served with sour cream! Will make again. Easy and delicious!

I love the simplicity of this recipe.  I think the Monterey Jack cheese makes this!  I usually wouldn't cook Mexican with Monterey Jack cheese.  I cooked mine in the oven as other's suggested with broiling for 2 to 3 minutes at the end for browning (don't forget to spray with non-stick cooking spray!)  I doubled the salsa and did not add the in sugar at all.  Mine made 9 healthy but small quesadillas.  Thanks for the recipe!

This was a simple healthy meal. You can use whole wheat tortillas or also add chicken or refried beans. Since I didn't want to take the time to cook 4 of these on the stove, I cooked them in the oven on 450 for 7 minutes. Spray the cookie sheets lightly with cooking spray and also the tops of the tortillas and you will have one quesadillas for everyone in 7 minutes! No need to turn.

WOW!!! what a tasty little dish for someone who thought they didn't like black beans!I wouldn't buy them or try them,and then was gifted 2 cans.(ugh!) I searched recipes and found this--my thoughts were"Well,its easy,has good reviews&amp; I won't waste too many ingredients!!"Boy, did I ever get lucky!! I followed the instructions until the second step,after I softened the onions,I removed them from the skillet.The second step I PURPOSELY BLACKENED the CORN &amp; I think really enhanced the flavor!! I also did add some pre-cooked chicken(because of husband) and also added 1/2 teasp.of chili powder &amp; cumin, and some mexican blend cheese along with the monterrey jack cheese called for. I cooked these on a flat-cast iron skillet &amp; I served this with some mexican rice, guacamole, and sour cream and salsa on the side. My THANKS to EFASSE for a great 5 STAR recipe!!(Oh, and the liberty to add to the recipe,thank you!)

These were awesome, served them with cumin rice.  Perfect for a quick dinner.  Thanks for sharing.

LOVED these, as is, perfect. Great economical, but tasty, dinner.

These were so good! I was a skeptic, but my sweetie loves quesadillas and I was looking for a way to make them meatless to save money but still be filling- jackpot! I'm not a salsa person, so I left that and the red pepper flakes out, then added some fresh basil from my garden and squeezed half a lime into the mix. I think cilantro would probably be good in this too.

Wow!  I was pleasantly surprised!  I've been trying to simplify my cooking, having two little kids.  I have to admit that my hub and I are kind of snobby with our food so I didn't expect much from this recipe.  I added chili powder, cumin and garlic powder, as suggested by others. I also cut the sugar in half.  When I tasted the bean and corn mix, it wasn't impressive but when put together and topped with sour cream, guacamole and more salsa, it was great!  I will be making this again!

Very tasty!  But I had a hard time flipping them without all the beans and corn falling out. Next time I will put mixture on half of the tortilla and fold - much easier to turn over.

Not bad at all. A bit too sweet, I think if I make again I would skip the sugar, as the corn is already pretty sweet. Could have used more cheese to glue them together better, mine were really messy and didn't stay together very well but that could just be me, I seem to have that issue with quesadillas! I baked instead of fried and broiled the tops for a couple of minutes to brown nicely. We enjoyed them as is, but I think something like cream cheese to hold the filling together a bit better would be a nice addition.

This dish didn't go over very well with the family. It was too sweet.  The corn combined with the onions and brown sugar was just too much sweet for one meal.  My vegetarian kids asked me not to make this ever again.

Really was good! We also used it in an egg burrito.

Very good i left out the pepper flakes because i don't like hot spicy food. And instead of the flour tortillas I used the corn tortillas. Because i eat Gluten-Free. It was easy and tasty.

I also used chicken. My husband and kids loved it!

I've found that when you try and flip the tortilla stuff spills out so what I do is use one large tortilla put cheese and filling on half of it and then fold it over to form a half circle.  Both sides of the tortilla are cooked and no flipping!

We really like this. I would say the spice is very low on our taste scale but the flavors were still great! We will make these again.

Perfect recipe is perfect. Made some minor changes - substituted white sugar for brown sugar, omitted red pepper flakes because I used a hot salsa, substituted mozzarella/provolone cheese for Monterey Jack. Also garnished with plain greek yogurt instead of sour cream - yum!

The recipe was good but I was craving a little more flavor.  I used green onions instead of regular onions and also used the 3 cheese mexican blend.  We added some chicken too... I think next time I may also put in some pepper jack cheese to add more spice and also may be squeeze  some fresh lime as well.  Overall we enjoyed it though!!

I love this recipe..since I discovered it, we eat these at least once a week.  The only change I make to the recipe is that I blister up the tortillas one at a time on the stove before I make the filling.  Then I place the tortillas on a cookie sheet, top with cheese, filling, more cheese, and another tortilla and bake at 400 for 8 minutes until the cheese melts.  This way, the tortillas are crispy and the inside is gooey and delicious!  The filling keeps great in the fridge for a few days-we always eat the leftovers.

Excellent we loved these used organic black beans, Trader Joe's fire roasted frozen corn, 1 can diced tomatoes , Cal Mex seasoning, corn tortillas, vegan cheese, no butter just olive oil. 1 tsp. organic raw sugar. Will make these again and again. Delightful !!!

As an experienced quesadilla maker, I thought these were pretty good. They were quick to put together, and the ingredients give it a little twist. I would recommend sprinkling cheese on top of the bean mixture to make the whole thing stick together better.

I've made this twice and both times we couldn't believe how good it was.  The only thing I did different was leaving out the chopped onion.  There's enough onion in my homemade salsa that gets added.  I'll be making this again, again and again.  Thanks for a great recipe.

These were a nice change from our normal quesadilla recipe.  I halved the amount of red pepper, since I don't like spicy food, but will add a bit more next time.  Very tasty and the filling is good all by itself if you have leftovers!

Very easy and very tastey... great for a weeknight dinner and pretty healthy too.  I did not have reg. onion so I used green onions.  I will for do this again.

This is so easy and delicious.  The only thing I don't measure is the cheese.  I just throw a hand full on over the filling.  The trick with flipping is to let the cheese melt and bind the filling to the tortillas, otherwise you have a mess.  The medium heat is important here because you don't want to burn your tortilla before the cheese has a chance to melt.

Awesome. So easy and tasty! We love them and we aren't even vegetarian!

ehh i didnt like this. i followed it exactly, but i just didnt like the bean/corn/salsa mixture. i made one quesadilla and threw the rest away. i hated to waste it, but i just couldnt eat it.

I made these tonight for my wife and daughter. They really enjoyed them. I made them exactly as written. I will be making these again for them. Thanks!

So good and easy to make!  My husband usually is telling me that I need to add meat to recipes...he devoured this exactly as I made it and loved it!

I did not like this recipe at all.  I made no changes to the recipe, but I did mash the beans.  I think it would be much better without the sugar.  I don't think I'll try it again.

Nice quick lunch.  Served with orange and apple slices.   Would be good with rice, too.

delicious and so easy....felt I was eating something healthy as well. Def will keep making these.

This was pretty tasty. I spiced my black bean and corn mixture up with chili powder, garlic powder and cumin. It's pretty tricky to flip the quesadilla using 2 whole tortillas. I made a big mess trying that the first time. It's much easier to do one tortilla folded in half. I'd definitely make again.

This is an awesome base recipe! However I did make some alterations. I prefer more heat than sweet, so I added fresh diced jalapeño instead of red pepper flakes, fresh diced tomatoes as well as salsa, and minced garlic. I used a pinch of brown sugar and served with fresh avocado. My husband said he prefers this over a restaurant quesadillas!!!

I really enjoyed this easy and tasty quesadilla recipe.  I didn't change anything except to add a little bit of cayenne pepper and cumin to the bean/corn mixture.  Served with avacado and salsa.  It was delicious!

Very delicious and VERY messy! I used green onion cause it's all I had on hand. Also added some sliced chicken breast and fresh cilantro to the salsa mixture and just heated it up in the microwave. Also to cut back on calories I just sprayed the tortillas with Pam before frying, no butter needed.

Very good for a quick lunch or a snack.  Left out the brown sugar, used bottled spicy salsa rojo, added adobo, extra pepper flakes (i like spice) and a bit of cumin.  Used corn tortillas and queso quesadilla. Dipped with crema surprimo and it was defiantly muy rico!

Love it! Made it just as they said and it was very yummy and easy.

This was a simple and quick recipe to make. Hubby rated it as a 3, said was good, not bad but needed something. My daughter Emily said it was awesome gave it a 5. I was in the mild with both of them. I will make these again, but will agree with the both of them that they were good. Hubby and I agree that maybe I should add some cumin, chili powder or more red pepper flakes or maybe less brown sugar. It needs an added kick. Please give this a try people. It's a really good recipe. Worth the try. Will make them again.

My husband and I loved these!  I left out the brown sugar, and used a little more salsa...not sure how much, just a couple extra spoonfulls because we love salsa.  I heated them in the oven instead of a skillet so they'd be done at the same time.  Buttered two cookie sheets, laid down 4 of the tortillas, layered cheese, filling, more cheese, top tortillas. I brushed the top tortillas with a little melted butter, baked at 350 for 9 minutes and then broiled on low for about 2 minutes.  Delicious!!!

So delicious! My meat eating husband devours these too! No complaints. I bake these flat, in the oven instead of stovetop, makes for less mess. A regular recipe at our house!

Not bad. I folded mine in half so they were a bit easier to eat. They still were a bit heavy and messy, but thats just fine, I don't mind getting my fingers dirty.  I loved the bit of sweet flavor from the brown sugar.  It was great paired with some rice, salsa and sour cream. I just wish I had had some guacamole.

These came out ok. I love sweet and spicy so I was hoping for something out of this world but got "good" instead. I think the problem is that I usually make my quesadillas with chicken, carmelized onions, green onions, black olives, lots of cheese and some refried beans for glue. So - compared to what we're used to the flavor intensity was under par. For ease and cost though, this makes a good, quick lunch.

Great recipe! Tastes really good and I have leftovers. Nice and easy to make too! Next time, instead of using two tortillas and managing to spill half of the filling out when i tried to flip it to crisp the other side, I will just use one tortilla and fold it in half. I may also use frozen corn rather than canned just out of a preference of flavour. 
I'm planning to make this for my boyfriend sometime soon!

This was amazing! I omitted the salsa during the mixture cause that weirds me out and I didn't have any for some reason! Added some minced garlic with the onion and a little garlic powder and these turned out great with some sour cream.

These were very good - and good for you!  The only minor problem with mine is that they weren't cheesy enough to stick them together, so they were a little messy.  The flavor was great and they were quick to make.

very yummy.  SUGGESTION:  i folded the totilla in half so i can make 2 at time.  I also added some refried beans to the tortilla.  The whole family loved this

Made this for my family last night and we all loved it. I reduced the amount of brown sugar to 1.5 tsp and skipped the red pepper flakes. I'll definitely be making this again.

Wow these are good and really fast and easy to make!  I added a little garlic powder and another layer of cheese on top of the filling.  Perfect!

YUM! YUM! YUM!  I just made these, and they are so good.  I didn't have any salsa, so I substituted BBQ sauce, and it is delicious!  I also used my homemade tortillas, which also make any quesadilla so much better!  Thanks for a great recipe.

So good!  Followed recipe except I baked the quesadillas in the oven for about 10 min at 350 degrees and then broiled until brown.  I could eat these every week!!

Can't get much simpler and delicious!  I used frozen corn, and the salsa I added was mango and peach.  I did add the recommended amount of brown sugar, even with the sweet salsa I used.  Loved it!  I do recommend adding some cumin and chili powder for a nice little touch.  Next time I plan on adding the small can of green chilies.  It's easier for me to use 1 tortilla and only put the mixture on half and fold over.  To get even easier, the mixture would freeze very well, and could be taken out for last minute meal plans.

First time making quesadillas. used a black bean, hamburger, onion, and corn combination. Added salsa and sour cream to above combination towards the end. Cooked a flour tortilla in a second pan, melting the cheese first, then scooping up the bean mixture. Added some cilantro and topped with second tortilla shell. Worked great!

These were so good! My parents are not vegetarians and they loved them. I will definitely make this again. Just be warned, they are messy!

This is a definite 5 star for me.  It has a little heat from the red pepper flakes, a touch of sweetness from the brown sugar, a light crispiness from the pan-toasted tortillas and a rich creaminess inside from the melted cheese.  It's just a perfect balance all around.  

I prepared this almost exactly as directed except I skipped the butter and just sprayed a non-stick skillet with butter-flavored cooking spray.  Also, I added a little diced green and red pepper along with the onion.  I topped with extra salsa but wished I had sour cream on hand too, so I'll get some for next time.  

By the way, the ingredients and directions as stated would make 4 whole quesadillas, so the serving size assumes that half a quesadilla is a serving.  I ate a whole one and doubt I would ever want less.  It's too good!

This recipe is good but not great. I prefer my quesadillas on the savory side and the corn + brown sugar made it a little too sweet for me. Next time I would omit the brown sugar.

Modifications on the basic recipe included: adding garlic powder, chili powder &amp; about 2-3 oz cream cheese (to mixture after it was heated. I reduced the 1/4 cup salsa to about 1 or 2 TBSP.
Reduced brown sugar from 1 TBSP to 1 tsp, not too sweet, as some said it was who added the tablespoon.
I used mozzarella cheese, as that's what I had on hand.
After heating the tortillas in the microwave, I filled one side of a tortilla, flipping one side over the other (less messy when grilling), making sure there was cheese on top &amp; bottom of filling, then grilled it in the George Foreman grill.
To serve, I topped them w/shredded lettuce, fresh made pico de gallo, salsa, and sour cream. 

My husband and I LOVED them, didn't miss the meat at all!

This was pretty good. Something was off, but I'm not sure what. I would make again though.

Great tasting quesadillas that are super easy and tasty.

I made these for my 4-year-old son and I for dinner tonight.  We both really enjoyed them.  I used whole wheat tortillas and left the red pepper flakes out.  Served them with sour cream, salsa, and sliced avocados.  A great meatless meal.  I think chicken would be a great addition if you absolutely need meat.  I will definitely be making these again!

These were awesome! My meat and potatoes husband had seconds. I used frozen corn and no pepper flakes because the salsa had plenty of heat for us. Baked in the oven so I could make more at one time. The filling would make a great dip too!

I followed the recipe except for partially mashing the beans, adding a little spinach, and using Salsa Verde b/c I didn't have regular salsa on hand.  The quesadillas were ok... WAY sweet for our taste (no sugar is needed b/c the corn is plenty sweet enough).  What it does need is Adobo seasoning or other Mexican flavors (and admittedly a stronger red salsa would have helped, but at least we had sour cream).  Unfortunately the jack cheese and red pepper were overpowered by sweetness, so it wasn't really enjoyable.  I'd highly recommend not using the brown sugar and/or not using "sweet" corn to limit the sweetness in the filling.

Both kids requested that this become a regular meal. It was very simple, healthy and delicious. I will definitely make this again. I did skip the onion and red pepper flakes and used about 3/4cup of salsa.

I've been trying to eat less meat and therefore, am on a search for dazzling vegetarian recipes.  This fit the bill.  I baked these instead of fried them and got awesome results.  Next time I'm going to omit the brown sugar and try with cumin and cilantro to see how that tastes.  Served with a dollop of fat free sour cream.  "Naturally Yours" Fat Free Sour Cream is the best.  It's the kind with black and white cow print on the container. Thanks for the recipe!

Very good, very messy. Best to cut them up to eat them. We all loved them and the kids enjoyed the leftovers in their lunch box the next day.

Yummy!!  I added some garlic and cumin.  My 17 year old son was skeptical until he took a bite.  He ate 3 more and had some as leftovers the next day.  Will def use this recipe many times over! Thanks!

Extremely yummy for so little ingredients. I added some garlic anD sautéed with onion. We ate them on fresh and easy's jalapeño and cilantro tortillas. I baked them for 10 minutes and then seared them on a skillet for a minute on each side. This prevented all the stuffing. To fly out when flipping. .

These are awsome!  I made these just as the recipe says to and they are wonderful.  I did run out of monterey jack cheese and used kraft mexican taco cheese and it tasted really good! thanks for the recipe!!!

Great recipe! Loved the sweetness of the corn and brown sugar! Liked it so much for dinner, we made it the following morning for breakfast, with a layer of scrambled eggs. Yum! Thanks for the recipe!!

Great! Made these as written with the exception of using frozen corn as I don't buy canned veggies. Will definitely make again. The filling also tasted great burrito style the next day with some salsa. Thanks for the recipe.

The combination of the brown sugar and the cheese made me queasy, and on top of that I found it rather bland. Next time, I intend to skip the brown sugar, add more salsa, and maybe add a mix of cumin, red chili powder, and minced garlic.

Very delicious! I used dry black beans I'd boiled up earlier in the week, and added green chiles and fresh lime juice to the mix. Spooned mixture into large burrito tortillas, tossed in some fresh baby spinach, and folded burrito in half to cook. Served with El Fenix salsa and sour cream. Great vegeterian meal.

These were pretty good,but they really needed some spices as the final result was rather bland. Next time I'll add some cumin or a packet of taco seasoning.  I also added a minced garlic clove and could've easily left out the brown sugar as the corn adds plenty of sweetness for us, the brown sugar almost made it too sweet.

Oh my...wasn't expecting how buttery and rich these would be, WOW.  Can see why this one is top rated.  Very, very tasty, but a little 'belly bomberish'.

I was scared of the brown sugar. lol Having said that made it as is! FREAKING awesome. So much flavor. I think this is one of those recipes you could tweak. I love it as is though! OH man Vidalia onions would be good as well.   My family and I are reducing our meat intake and this recipes offers flavor and substance!!!!!!

I was pleasantly surprised with this simple yet tasty recipe.  I did not change a thing (except I used whatever cheese I had in the fridge!)  The brown sugar and hot pepper flakes combo really added a nice sweet and spicy kick to this meal.

This Mexican favorite can be made easily for a quick weeknight dinner.

black bean and corn quesadillas

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 8

Cost: $7.10 /serving

Author : EFasse

Ingredients

Instructions

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