Spinach, Black Bean and Corn Quesadillas with Pico de Gallo


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A vegetarian speciality with a tasty homemade sauce.

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  • 1 Tbs. olive oil
  • 1 (15-oz.) can black beans, drained
  • 1 (10-oz.) package spinach, thawed
  • 1 C. frozen corn, thawed
  • 1/4 C. fresh cilantro, chopped
  • 1 tsp. ground cumin
  • 6 - 8 flour tortillas
  • 2 C. cheddar and Monterey Jack cheeses, grated
  • Pico de Gallo:
  • 2 C. Roma tomatoes, chopped
  • 1 small onion, chopped
  • 1/4 C. fresh cilantro, chopped
  • 2 serrano or jalapeno chilies, seeded and chopped
  • 1 clove garlic, minced
  • 1/3 C. Mexican beer
  • 1 Tbs. fresh lime juice
  • Salt to taste

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Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin. Cook for several minutes. Spoon onto one half of each flour tortilla and sprinkle with cheese. Fold over and place back in skillet over low heat just long enough to melt cheese. Slice in half and serve with Pico de Gallo. For Pico: Combine all ingredients and mix well.

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