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Recipe: easy baked beef, bean and corn quesadillas

easy baked beef, bean and corn quesadillas recipe image
Easy baked beef, bean and corn quesadillas serving suggestion

easy baked beef, bean and corn quesadillas

It’s hard to go wrong with a cheesy, beefy, crispy quesadilla. Adding some black beans and your favorite salsa to Ground Beef quesadillas makes this a no-brainer for your next Mexican night.


  • 1 pound ground beef (95% lean)
  • salt & pepper to taste
  • 1 cup prepared salsa
  • 1/2 cup canned black beans, rinsed, drained
  • 1/2 cup frozen corn, defrosted, drained well
  • 8 small flour tortillas, warmed (6 to 7-inch diameter)
  • 3/4 cup shredded reduced fat Cheddar cheese or Mexican cheese blend


  1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings; season with salt and pepper, as desired.
  2. Stir in salsa, beans and corn; cook and stir 4 to 5 minutes or until thickened and heated through.
  3. Spray baking sheet with cooking spray. Arrange 4 tortillas on baking sheet, overlapping slightly, if necessary. Sprinkle 1/2 of cheese evenly over tortillas. Spoon beef mixture evenly over cheese; top with remaining cheese and tortillas. Spray top tortillas with cooking spray.
  4. Bake in 400°F oven 11 to 13 minutes or until quesadillas are lightly browned and edges are crisp. Cut into wedges to serve.

Nutrition information per serving: 465 Calories; 144 Calories from fat; 16g Total Fat (7 g Saturated Fat; 6 g Monounsaturated Fat;) 97 mg Cholesterol; 1072 mg Sodium; 42 g Total Carbohydrate; 3.3 g Dietary Fiber; 39 g Protein; 5.4 mg Iron; 8.4 mg NE Niacin; 0.4 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.6 mg Zinc; 38.6 mcg Selenium; 101.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.