Corn and Black Bean Quesadillas



4  – Whole wheat tortillas
1/2 cup – Canned black beans, drained and rinsed
1 cup – Corn kernel, frozen, thawed
2 – Spring onions, chopped
1/2 cup – Mayonnaise
1/4 cup – Cheddar cheese
1/4 cup – Salsa


1. Mix mayonnaise, cheese and salsa in a bowl.

2. Spread one-quarter of the mixture onto each of the 4 tortillas.

3. Sprinkle one quarter of corn, beans and onions over tortilla, fold tortilla in half and press together.

4. Preheat nonstick frying pan over medium heat.

5. Place tortilla on pan and cook until lightly brown, flip the side and cook till golden brown.

6 Remove from pan and cut into wedges to serve.

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  1. Net May 20, 2015 at 4:08 pm - Reply

    My kids absolutely love these. Your tips ralley helped! They are definitely crunchier if you put them in oil before baking. I’ve only used them a few times, but so far I have no complaints. The pans are exactly what you need to make perfect tortilla bowls. They’re inexpensive too! Have you ever tried making desserts in the shells?

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