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These were tasty but there’s a number of changes I would make. View the comments to see what I would add.


  • 6 whole wheat tortillas, taco size (we use Las Banderitas brand and they were really supple and delicious)
  • 1/2 cup quinoa
  • 1 cups water (recommend vegetable broth but we were out)
  • 1 package frozen corn
  • 1 16 oz can black beans
  • 1 16 oz can refried beans (we have to find vegetarian ones specifically)
  • 1 tablespoon taco seasoning (to taste)
  • 3 cups cheese (we used fiesta blend)
  • Margarine


  1. Bring the quinoa to a boil, then lower temperature to simmering and add taco seasoning. Cook for approximately 10 minutes or until all liquid is absorbed.
  2. Steam the corn in the microwave (if you purchased a non-steamable bag just put corn in a microwave safe bowl with 2 tbs of water and heat for 5-6 minutes)
  3. Heat the beans either on the stove or in the microwave.
  4. Once all ingredients have been properly cooked/heated through prepare your assembly area by setting out the tortillas, refried beans, quinoa, black beans, corn, then cheese.
  5. Spread refried beans over half of one tortilla.
  6. Follow with approximately 2 tbs each of quinoa, black beans, and corn.
  7. Sprinkle 1/2 cup of cheese on top then fold in half and gently press closed.
  8. Spread a light layer of margarine over the top of the tortilla and melt 1/2 tablespoon in the pan being used over medium heat.
  9. Cook the quesadilla over medium heat until both sides are crispy. It took us about 2 minutes each.
  10. Repeat steps 5-9 until you’ve made as many quesadillas as desired. We had leftover filling and I think it would fill about 8 quesadillas. We mixed the filling ingredients all together to make it easier for lunch!