“Cowboy” Quesadillas Recipe: A Quick Vegetable Quesadilla Recipe With an Interesting Ingredient by Ann Marie Gardinier Halstead
When my kids were younger I made this quesadillas recipe often. For some reason we called them “cowboy quesadillas" and the name stuck. They were a well-loved recipe in our house for several reasons:
- They’re a sneaky way to get the kids to eat their veggies.
- Even my pickier child happily ate them.
- They work for lunch, dinner or snack time.
- They’re quick and easy!
- Make-Your-Own-Quesadilla-Night can become a favorite family tradition. Add in a movie and it’s a full night of fun!
My kids are older now and I don’t need to sneak their vegetables in, but they still love their quesadillas! This quesadilla recipe has an interesting ingredient: garden vegetable pasta sauce. I hope your family enjoys this easy recipe as much as mine does.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 can (11 ounces) whole kernel corn, drained
- 1/2 cup garden vegetable pasta sauce (brand of your choice)
- 4 8-inch soft taco-sized flour tortillas
- 2 cups shredded taco cheese
Here's how to make it:
- In bowl, mash the black beans with a fork. Stir in the corn and pasta sauce. Spread bean mixture and then cheese evenly on the tortillas. Fold in half. Arrange quesadillas on a baking sheet.
- Bake in a preheated 400-degree F oven for 10 minutes or until cheese has melted. Cool slightly before eating. Serve with rice and/or tortilla chips.
Related Products on Amazon We Think You May Like:
Black Beans $1 & Up
Whole Kernel Corn $1 & Up
Garden Vegetable Pasta Sauce $2 & Up
Flour Tortillas $2 & Up
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