“Cowboy” Quesadillas Recipe: A Quick Vegetable Quesadilla Recipe With an Interesting Ingredient Vegetarian Dinner

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:

1. They’re a sneaky way to get the kids to eat their veggies.
2. Even my pickier child happily ate them.
3. They work for lunch, dinner or snack time.
4. They’re quick and easy!
5. 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.

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 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: 

1. 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.
2. 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.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.