Day 7 – Lunch

Black Bean and Corn Quesadillas

black bean.jpeg


  • 1 (15 oz) can Black beans, rinsed and drained
  • 1 cup Corn
  • 1/3 cup Salsa
  • 2 tsp Taco seasoning
  • 1/4 cup Fresh cilantro, chopped (or green onions)
  • 1 cup Shredded cheese of choice [1]
  • 8 Low carb/high fiber wraps [2]
  • [1] I used reduced fat Cabot cheddar.
  • [2] I used La Tortilla brand.


1In a medium bowl, mix together beans, corn, salsa, taco seasoning and cilantro.

2Preheat a large skillet over medium low heat, sprayed with cooking spray. Place one tortilla in the skillet, and scoop 1/2 cup of the filling onto the tortilla in the pan. Sprinkle 1/4 cup cheese over the bean mixture, and place second tortilla on top of the cheese. Press down on top tortilla lightly with the back of your spatula, so you can meld the tortillas together as the cheese melts. When the bottom tortilla begins to brown, flip the quesadilla over until both tortillas are lightly browned and crispy and the cheesy filling has melted. Cut into wedges if desired and enjoy!

3Note: If you don’t want to make all four quesadillas right away, you can put the bean/corn mixture in a Tupperware, and make quesadillas throughout the week! You can also freeze the quesadillas after you make them! Simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour, then transfer to a ziplock bag. To reheat the quesadillas, microwave for 30-60 seconds to thaw and follow cooking method above.


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