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Black bean and veggie quesadilla has a creamy black bean and cheesy texture that you will love!



  • 1/2 can of black beans drained
  • 2 medium zuchinni
  • 1 bunch of fresh spinach
  • 1 ear of fresh corn or 1 cup of canned corn
  • 4 oz of low fat cheddar cheese
  • 1 tablespoon of canola oil
  • 1-2 teaspoons of water
  • 6 (8 inch) whole what flour tortillas
  • non stick cooking spray

Nutrition Facts

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  1. In a colander, drain and rinse black beans.
  2. Rinse zucchini. Cut into thin slices or shred with a grater.
  3. Rinse and chop fresh spinach. If using fresh parsley or cilantro, rinse and chop now.

  4. If using fresh corn, peel. Use a knife to cut corn kernels off of the cob. If using canned corn, drain.

  5. Grate cheese.
  6. In a large skillet over medium-high heat, heat oil. Add zucchini and cayenne pepper. Cook until zucchini is semi-soft, about 5 minutes.

  7. Add corn and spinach. Cover and cook until tender, stirring a few times, about 5 minutes more. Remove from heat.
  8. Add black beans to the veggie mixture. Stir to combine. Smash beans lightly with a fork. Add 1–2 teaspoons water to make a bean-and-veggie paste.