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Savory black bean and spinach vegetarian quesadilla stacked with cheese and vegetables.

Corn Tortilla Quesadillas

Baked bree smiling woman enjoying homemade jam at kitchen table.Melissa Nicholson
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 724 kcal

Ingredients
  

  • 2 large onions peeled and sliced
  • 2 1/2 tablespoons vegetable oil divided
  • 2 1/2 tablespoons butter divided
  • 1/2 can black beans about 7 1/2 ounces, rinsed and drained
  • 12 ounces frozen spinach thawed and squeezed to remove excess water
  • 24 4- inch corn tortillas
  • 2 cups shredded Mexican cheese blend 8 ounces
  • Salsa sour cream, and/or cilantro for serving (optional)

Instructions
 

  • Caramelize onions: In a skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-low heat. Add onions and cook until soft and golden brown, about 25-30 minutes. Set aside.
    Golden caramelized onion slices cooked to perfection in a creamy sauce.
  • Prepare fillings: In a separate pan, warm up the black beans and spinach.
    Sautéed spinach with black beans in a skillet, healthy vegetarian vegetable dish.
  • Assemble quesadillas: On a griddle, place tortillas and top with beans, onions, spinach, and cheese. Cover with another tortilla.
  • Cook quesadillas: Cook until the bottom is crispy and cheese begins to melt. Brush the top with oil, flip, and cook until the other side is crispy.
    Mini vegan black bean and spinach tacos on corn tortillas, topped with shredded cheese. Perfect for quick, healthy plant-based meals.
  • Serve: Cut into wedges and serve with optional salsa, sour cream, and cilantro.
    Crispy potato and vegetable breakfast sandwich on a white plate, close-up photo.

Nutrition

Calories: 724kcalCarbohydrates: 88gProtein: 29gFat: 32gSaturated Fat: 13gSodium: 626mgFiber: 16g
Keyword black bean spinach quesadillas, corn tortilla quesadillas, taco quesadillas, vegetarian quesadillas
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