“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Black Bean Corn Quesadillas


2 tsp. Olive Oil
½ cup Rotel
3 TB chopped Onion
¼ tsp. Red Pepper Flakes
15oz can Black Beans, drained and rinsed
10oz can Mexi-corn, drained
1 TB Brown Sugar
¼ tsp. Cumin
* optional - 1 cooked chicken breast, shredded
8 flour Tortillas
1 ½ cups Monterey Jack Cheese, shredded
“But the time is coming—indeed it’s here now—when true worshipers will worship the Father in spirit and in truth. The Father is looking for those who will worship him that way. For God is Spirit, so those who worship him must worship in spirit and in truth.” John4:23-24 NIV


Created on October 19th, 2009

Preheat oven to 350 degrees.

Heat oil in a large sauce pan over medium heat.

Stir in onion, and cook until softened, about 2 minutes.

Stir in beans and corn.

Add sugar, Rotel, Cumin and red pepper flakes; mix well. (Add chicken at this time if desired)

Cook until heated thru; about 3 minutes.

(This can be made ahead and refrigerated until ready to use – will keep for 2 days)

Spray tortilla with cooking spray.

Sprinkle evenly with cheese then top with bean mixture.

Top with another tortilla.

Assemble all quesadillas and place on a cookie sheet.

Bake for 10 minutes in oven.

Serve with sour cream, salsa or guacamole and enjoy!

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