Black Bean and Vegetable Quesadillas

Makes 6 servings; 1 quesadilla each serving

You are here


  • ½ 15-ounce can no salt added black beans
  • 2 medium zucchini
  • 1 bunch fresh spinach (about 4 cups)
  • 1 cup canned corn or 1 ear fresh corn
  • 4 ounces cheddar cheese
  • 1 Tablespoon oil
  • Cayenne pepper, to taste
  • 1-2 teaspoons water
  • ½ teaspoon pepper
  • 6 8-inch whole wheat flour tortillas
  • Non-stick cooking spray


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Drain and rinse black beans in a colander.
  3. Wash zucchini. Cut into thin slices or shred with a grater.
  4. Wash and chop fresh spinach.
  5. Drain corn in a colander.
  6. Grate cheese.
  7. In a large skillet over medium-high, heat the oil. Add zucchini and cayenne pepper. Cook until zucchini is semi-soft, about 5 minutes.
  8. Add corn and spinach. Cover and cook until tender, stirring a few times, about 5 minutes. Remove from heat.
  9. Add black beans to vegetable mix. Smash beans lightly with a fork. Add 1-2 teaspoons water to make a paste.
  10. Season with pepper and stir. Transfer mixture to a medium bowl. Reserve the skillet.
  11. Spread vegetable mixture evenly on half of each tortilla. Top with cheese. Fold tortillas over. Press lightly with spatula to flatten.
  12. Spray skillet with non-stick cooking spray. Heat over medium-high heat. Add one folded tortilla. Cook until both sides of tortilla are golden brown. Repeat until all quesadillas are cooked. Cut each quesadilla into 2 wedges. Serve while hot.
  13. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.