Black Bean and Vegetable Quesadillas
Ingredients
- Beans, black, canned, sodium added, drained and rinsed260g
- Zucchini320g
- Baby Spinach120g≈ 2 × 2 cups raw
- Corn kernels, canned155g
- Cheese, cheddar, sharp, sliced112g≈ 1 cup shredded
- Canola oil14g
- Cayenne Pepper1.8g≈ 1 teaspoon
- Water10g≈ 0.75 × 1 tablespoon
- Spices, pepper, black1.2g≈ 12 × dash
- Whole wheat tortillas300g≈ 7.25 × tortilla 1 serving
- Parsley11.4g≈ 0.75 × 1/4 cup chopped
Estimated Cost
- Beans, black, canned, sodium added, drained and rinsed (260g)—
- Zucchini (320g)—
- Baby Spinach (120g)$0.97
- Corn kernels, canned (155g)—
- Cheese, cheddar, sharp, sliced (112g)$0.91
- Canola oil (14g)—
- Cayenne Pepper (1.8g)$0.07
- Water (10g)—
- Spices, pepper, black (1.2g)$0.06
- Whole wheat tortillas (300g)—
- Parsley (11.4g)$0.49
* Cost estimate based on 5 of 11 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Drain and rinse the black beans.
- 2
2. Wash the zucchini and either slice thin or shred with a grater.
- 3
3. Wash and chop the spinach.
- 4
4. If using fresh herbs, wash and chop the parsley or cilantro.
- 5
5. If using fresh corn, remove kernels with a knife; if canned, drain.
- 6
6. Shred the cheese.
- 7
7. Heat the oil in a large skillet over medium-high heat.
- 8
8. Add the zucchini and cayenne, cooking about 5 minutes until the zucchini softens.
- 9
9. Stir in the corn and spinach, cover, and cook about 5 minutes more until tender, stirring occasionally.
- 10
10. Remove from heat and add the black beans.
- 11
11. Stir to combine, then lightly mash some beans with a fork.
- 12
12. Add 1–2 teaspoons of water to make a paste consistency.
- 13
13. Add ground black pepper and fresh herbs if using. Stir to combine.
- 14
14. Transfer the filling to a medium bowl.
- 15
15. Lightly coat the skillet with non-stick cooking spray and heat over medium-high.
- 16
16. Spread some of the filling over half of each tortilla, top with a portion of shredded cheese, and fold closed.
- 17
17. Press lightly with a spatula to flatten slightly.
- 18
18. Cook each quesadilla about 4 minutes per side until golden brown.
- 19
19. Cut each into 2 wedges and serve hot.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.