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Black Bean and Corn Quesadillas

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  • Ready in: 20 minutes
  • Serves: 6
  • Complexity: very easy
  • Origin: Latin


  • One 16-ounce can black beans, drained
  • One 16-ounce can corn, drained
  • 3 scallions, thinly sliced
  • 2/3 cup Mexican salsa
  • 12 ounces soy cheddar
  • 8 ounces soy jalapeno Monterey Jack 6 whole wheat tortillas or chapatis (Chapatis will result in a softer texture.)


  1. In a bowl, combine the beans, corn, scallions, and salsa. Shred the cheeses.
  2. Place the tortillas on a flat surface, and sprinkle the cheese evenly over half of each tortilla.
  3. Spread equal amounts of the bean mixture evenly over the cheese, sprinkle with more cheese, and fold the empty side over to make a half-moon shape.
  4. Heat a sauté pan over medium-high heat, and brush lightly with oil. Place a tortilla in the pan, and cook until lightly browned on one side; repeat quickly on the other side.
  5. When the cheese has melted but is not too runny, remove and place on a cutting board.
  6. Cook the remaining filled tortillas. Allow to cool slightly before cutting into pie-shaped wedges. Serve warm.

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