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2 servings


0 hours 5 mins


0 hours 15 mins


0 hours 20 mins
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2 Large tomato tortillas

1 Cup canned black beans, rinsed

1/2 Cup corn kernels, if frozen thawed first

1/4 Onion, sliced thin

1/4 Red bell pepper, sliced thin

1/2 Tsp. Cumin

1/2 Tsp. Ground Guajillo pepper

1/4 Tsp. Dried Chipolte pepper

Kosher salt and freshly ground black pepper to taste

1/2 Cup cheddar cheese, shredded

1/2 Cup mozzarella cheese, shredded

1 Tsp. Olive oil

Fat free Salsa, to serve

Fat free Greek yogurt, to serve

Smashed avocado, to serve

Lime wedges, to serve


1. In a large skillet, heat the olive oil over medium heat. Add the onions and bell pepper with a pinch of salt and some ground black pepper and the cumin, Guajillo and Chipolte peppers. Cook until the vegetables are soft. About 2-3 minutes. Add the beans and corn and toss to coat and warm through.

2. In a separate skillet heated over medium high heat, add one tortilla in the pan and put 1/4 cup of the mozzarella cheese on one half of the tortilla. Top with half the vegetable mixture then 1/4 cup of the cheddar cheese.

3. Fold the empty side of the tortilla over the vegetables and cheese to form a half moon quesadilla. Press down with a spatula to help the ingredients stick together. Let cook for about two minutes until golden brown.
4. Gently flip the quesadilla to the other side and cook for another 2-3 minutes to let the cheese melt and all the ingredients heat through. Remove to a cutting board and cut into wedges. Repeat with other quesadilla OR you can use two skillets and cook them both at the same time,
5. Serve with salsa, fat free Greek yogurt, smashed avocado and lime wedges. Enjoy!

NOTE: This veggie forward quesadilla is delicious, easy to make and served with all the great condiments.  I used a flavorful tomato tortilla but any tortilla that you like will work.  I also serve mine with fresh salsa so there is no fat and I have used fat free Greek yogurt as a substitute for sour cream for years.  (FAGE has been my long time favorite.)

You can make or buy your favorite guacamole but again to keep this dish easy, I just smash my ripe avocado with a fork as serve it straight up.  There is plenty of flavor in the dish and the avocado can stand on it’s own.

If you are making these one at a time on the stove in one skillet, you can keep them warm in a 250 degree over on a baking sheet until ready to serve (10-15 minutes).

I served these for Cinco de Mayo last year (and will again this year) and no one was looking for the chicken or meat.  This is a really great no meat Monday option too.  If you like this dish, check out my Healthier Black Bean Nachos and my Tortilla Chips with Kiwano Salsa, Kiwano Guacamole & Kiwano Yogurt Dip for more great Mexican inspired recipes.

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