Black-Bean and Jack-Cheese Quesadillas Recipe

Black-Bean and Jack-Cheese Quesadillas Recipe

How To Make Black-Bean and Jack-Cheese Quesadillas

Brimming with refreshing Mexican flavors, these jack cheese quesadillas are filled with chili powder-seasoned corn and beans for a cheesy bite with a kick.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 1smallzucchini,grated and rained on paper towels
  • 1cupfrozen corn,defrosted, drained
  • 1smallred onion
  • 2jalapeno peppers,seeds and ribs removed, chopped
  • 1⅔cupblack beans,(15 oz) canned, drained and rinsed
  • ½tspsalt
  • ¼tspfresh ground black pepper
  • 1tspchili powder
  • ¾lbmonterey jack
  • 8largeflour tortillas,(burrito-size)
  • 2tbspcooking oil


  1. In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.

  2. Heat the oven to 200 degrees F. Set the tortillas on a work surface. Put about ⅓ cup of the filling on half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

  3. In a large nonstick frying pan, heat ½ tablespoon of the oil over moderate heat. Add 2 of the quesadillas to the pan and cook, turning once, for about 1½ minutes per side until the cheese melts.

  4. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas.

  5. Cut the quesadillas in wedges and serve. Enjoy!


  • Calories: 1064.90kcal
  • Fat: 43.69g
  • Saturated Fat: 18.63g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 16.74g
  • Polyunsaturated Fat: 6.08g
  • Carbohydrates: 121.84g
  • Fiber: 17.25g
  • Sugar: 8.07g
  • Protein: 49.84g
  • Cholesterol: 75.69mg
  • Sodium: 1446.96mg
  • Calcium: 947.54mg
  • Potassium: 1638.47mg
  • Iron: 9.18mg
  • Vitamin A: 188.59µg
  • Vitamin C: 17.06mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to