Super Bowl recipe: Black Bean Quesadillas

Tuesday, January 31, 2017
By Julie Wiegan

Whether you’re just tuning in for the halftime show and commercials or for the actual game, you’re still going to need something to snack on during the Super Bowl. And guess what, you can still make it healthy! Chef Jen Welper of The Mayo Clinic Healthy Living Program shares this healthy recipe that will make you the MVP of the party!

Black Bean Quesadillas

(Serves 4)

1 1/2 cup reduced-sodium black beans
1 cup zucchini
2/3 cup red onion
1 cup frozen sweet corn kernels
1/4 cup fresh cilantro
2 ounces (1/2 cup) 2% shredded sharp cheddar cheese
1 teaspoon cumin
1/2 teaspoon salt
A pinch of ground black pepper
1/4 teaspoon Tabasco sauce
2 (12-inch) whole wheat tortillas


1. Heat the oven to 350F.
2. Drain and rinse the beans in a colander and then place in a large bowl.
3. Finely dice the zucchini and onion.
4. Thaw the corn in a colander under running water.
5. Chop the cilantro.
6. In a large bowl, combine the beans, zucchini, onion, corn, cilantro, cheese, cumin, salt, pepper, and Tabasco sauce.
7. Pre-heat a large non-stick pan to medium.
8. Coat the pan with cooking spray.
9. Place a tortilla in the pan and warm up for about 1 minute.
10. Place half of the mixture on one side of the tortilla and fold over to cover.
11. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes.
12. Remove from the heat and place on a baking sheet.
13. Repeat with the other tortilla.
14. Bake for 5-8 minutes or until cheese has completely melted.
15. Cut each quesadilla into 4 even slices.
16. Serve with a pico de gallo and/or a light sour cream.

Just in case you don’t already know, the New England Patriots and the Atlanta Falcons will play each other in Super Bowl LI.

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