Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 12 Ratings

This homemade quesadilla recipe is a strong source of protein in its vegetarian bean and corn quesadilla state, but for even more satisfaction, feel free to layer in sliced steak or grilled shrimp.

Source: Better Homes and Gardens


Credit: Scott Little

Recipe Summary

20 mins
8 mins
28 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Lightly coat a large baking sheet with cooking spray; set aside. For crema, in a small bowl combine sour cream, the 1 teaspoon lime peel, 2 teaspoons of the lime juice, the honey, and salt.

  • For the crema, in a medium bowl combine soybeans and black beans. Use a potato masher to coarsely mash the beans, leaving some of them whole. Add half of the crema, the corn, green onions, cumin, pepper, and the remaining 1 teaspoon lime juice.

  • Arrange tortillas on a work surface. Sprinkle cheese over half of each tortilla. Top cheese with corn-bean mixture. Sprinkle evenly with cilantro; fold unfilled halves of tortillas over filled halves, making half moon shapes.

  • Arrange quesadillas on prepared baking sheet. Lightly coat tops of quesadillas with cooking spray. Bake about 8 minutes or until lightly golden. Transfer to a cutting board. Cut each quesadilla into three wedges. Serve with the remaining crema; if desired, sprinkle with additional lime peel.

Health Tip:

Fiber and protein-rich edamame are a natural source of antioxidants and isoflavones which may help reduce the risk of breast cancer and heart disease, as well as ease menopausal symptoms.

Nutrition Facts

341 calories; fat 8g; cholesterol 19mg; saturated fat 3g; carbohydrates 51g; insoluble fiber 6g; sugars 7g; protein 18g; vitamin a 1214.8IU; vitamin c 20.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.2mcg; sodium 603mg; potassium 353mg; calcium 302.9mg; iron 2.9mg.