Bean, Spinach & Corn Quesadillas

Bean, Spinach & Corn Quesadillas


  • 6 whole wheat tortilla shells
  • 2 (15 oz.) cans low-sodium black beans, drained and rinsed
  • 1 (12 oz.) can chipotle pepper in adobo sauce, minced
  • 2 cups of fresh spinach, shredded
  • 1 cup frozen corn
  • 2 cups shredded vegan Daiya cheddar cheese (or for an extra kick, try the jalapeno havarti Daiya cheese)
  1. Heat oven to 400 degrees F.
  2. Coat a large baking sheet with nonstick spray. Lay tortillas in a single layer on work surface.
  3. Mash beans with chipolte pepper. Spread on half of each tortilla.
  4. Top beans with spinach, corn and cheese. Fold tortillas in half, pressing top half firmly on filling.
  5. Bake 10 minutes or until golden on bottom. Cut each in 4 wedges.
  6. Serve with Tofutti sour cream and salsa.


6 thoughts on “Bean, Spinach & Corn Quesadillas

  1. Pingback: Meatless Monday: Cinco de Mayo Style | Running on Vegan

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