I always tell my husband, any food that is a delivery service for cheese and salsa is my favorite food. These black bean corn and spinach quesadillas are just that! We cut ours into wedges for easy dipping into salsas and sour cream. This is one indulgent meal that you can whip up in no time, and feel good about because it is loaded with veggies. Check out my other favorite Tex-Mex style, cheese and salsa delivery systems below!
Other Tex-Mex Dishes you may enjoy:
Variations to the Black Bean Corn and Spinach Quesadillas:
- To reduce the carbohydrates in this recipe, try swapping out the corn for equal portions of a diced sweet bell pepper.
- To make this recipe gluten free, try using corn tortillas. Because corn tortillas are smaller, you will need more of them, or you can make less filling.
- To make this recipe kid friendly, omit the cayenne pepper and hot sauce and serve the hot sauce on the side for adults.
- 1 cup cooked black beans
- ¾ cup corn (frozen and thawed)
- 2.5 oz frozen spinach, thawed (or fresh, sauted until wilted, ~3/4 cup)
- ¾ cup shredded cheddar
- ½ tsp onion powder
- ¼ tsp black pepper, cumin, salt, and chili powder each
- ⅛ tsp cayenne pepper
- Splash hot sauce
- 4 whole wheat tortillas (8 inch)
- Sour cream and salsa, for serving
- In a large bowl mix together black beans through hot sauce.
- Heat a cast iron skillet over high heat. On a separate burner heat a cast iron grill press over high heat.
- When both the skillet and the press are hot, fold a tortilla in half and place it in the skillet holding one half open. Spoon ¼ of the filling into the tortilla. Place the hot grill press on top and cook for 1-2 minutes, or until the cheese is melted and the tortilla is browned.
- Repeat with remaining tortillas and filling. Reheat the grill press in between quesadillas if necessary.
- Cut quesadillas into wedges and serve with sour cream and salsa.
This recipe was shared at the This is How We Roll Link Party and the Sugar and Spice Link Up!