Black Bean and Corn Quesadillas


  • 1 small onion, minced
  • 1/2 red bell pepper, minced
  • 1/2 green bell pepper, minced
  • 2 large garlic cloves, minced
  • 1/8 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 (15oz) can black beans
  • 1 (15oz) can whole kernel corn
  • 1/4 cup mild salsa
  • 1 cup monterey jack cheese, shredded
  • 8 whole wheat tortillas


  1. Preheat panini press or stove top griddle.
  2. Heat olive oil in large skillet. Saute onion, red and green pepper for 5 minutes or until softened. Add garlic and red pepper flakes and saute for another minute, being careful not to brown garlic. Season with salt and pepper.
  3. Add onion and pepper mixture to bowl. Drain and rinse black beans and corn and add to onion and pepper mixture. Mix in salsa and stir until well combined.
  4. With machine running, slowly pour in olive oil and process until pesto is thoroughly pureed.
  5. Layer one tortilla wrap with black bean and corn mixture. Sprinkle with monterey jack cheese and top with another tortilla wrap.
  6. Grill quesadillas for 2-3 minutes or until lightly brown and cheese is melted.

Makes 4 quesadillas.

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