Black Bean and Vegetable Quesadillas

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Black Bean and Vegetable Quesadillas




  • 1 red pepper, diced
  • 1 tablespoon olive oil
  • 1/2 cup frozen corn
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar
  • 1 cup spinach, chopped
  • 2 cups shredded red cabbage
  • 6 tortillas
  • Guacamole, sliced avocado, salsa as desired


  1. Heat olive oil in skillet and saute bell pepper and corn for 2-3 minutes.
  2. Smash black beans with back of spoon and add to pan.
  3. Add cumin and pepper and stir.
  4. Add 1/2 cup of cheese and stir to combine.
  5. Fold in the spinach and red cabbage and turn off the heat.
  6. Place a tortilla on a griddle or large skillet set to medium heat. Warm on one side for 15 seconds and flip.
  7. Spread 3-4 spoonfuls of the filling over half the tortilla (about 1/2 inch of filling).
  8. Sprinkle some cheese over and fold tortilla in half to make a half moon shaped quesadilla.
  9. Flip over to make sure both sides are crispy.
  10. Continue to use up filling and tortillas.
  11. Cut each tortilla in 3-4 wedges and enjoy with toppings of choice.

Recipe adapted from “The 30 Day Alzheimer’s Solution cookbook by Dean Sherzai, MD and Ayesha Sherzai, MD

Mary-Beth says: “Vegetables and cheese and tortillas…what more do you need?”

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