Vegetable-Bean Quesadilla

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Makes: 4  servings Prep 20 mins Cook 54 mins


  • 1 cup  dried cannellini, great Northern, or Anasazi beans, or 2 15- to 16-ounce cans cannellini beans, drained and rinsed
  • 2 teaspoons  olive oil, divided
  • 1 cup  fresh or frozen whole-kernel corn
  • 1 10 ounce can diced tomatoes and green chilies
  • 2 tablespoons  fresh orange juice
  • 1/4 cup  chopped fresh cilantro
  • 1/2 pound  shiitake mushrooms, sliced
  • 1/4 teaspoon  cumin
  • 1/2 cup  chopped onion
  • 1/2 teaspoon  salt
  • 1/2 cup  shredded Monterey Jack cheese
  • 8 6 - 7 inches  flour tortillas, such as whole wheat, red chile or spinach


1. Cover dried beans with 2 inches of cold water. Refrigerate overnight. (Or combine beans with water to cover by 2 inches in a 3-quart saucepan. Bring to a boil; boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans in colander. Return beans to saucepan and add cold water to cover by 2 inches; bring to a boil. Reduce heat and simmer 50 minutes, until beans are tender.

2. Meanwhile, for corn salsa, heat a large nonstick skillet over high heat 2 minutes. Add 1 teaspoon of the oil and the corn. Cook 3 minutes, until edges of corn brown. Stir in tomatoes-and-green-chilies mixture; cook 5 minutes, until mixture thickens slightly. Transfer to a bowl; stir in orange juice and cilantro. Set aside.

3. Wipe out skillet with a paper towel. Heat skillet over high heat 1 minute; add remaining 1 teaspoon oil, the mushrooms and cumin. Cook 2 to 4 minutes, until mushrooms soften. Add onion and salt; cook 5 minutes more, until onion is softened. Add beans and 1/3 cup water (or canned beans and 1/4 cup water) to skillet.

4. For each quesadilla, sprinkle 1 tablespoon cheese on 1 tortilla; spoon 3/4 cup bean mixture over top. Sprinkle beans with 1 more tablespoon cheese; top with another tortilla.

5. Heat and oil a grill pan over medium heat 2 to 3 minutes. Grill quesadillas in batches 2 to 3 minutes per side, until dark grill marks are formed and cheese has melted. Serve with corn salsa. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)455,
  • Fat, total(g)13,
  • chol.(mg)15,
  • sat. fat(g)5,
  • carb.(g)67,
  • fiber(g)24,
  • pro.(g)21,
  • sodium(mg)1016,
  • Percent Daily Values are based on a 2,000 calorie diet
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