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Nutrition Facts
Serving Size 222 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 340 mg 14%
Total Carbohydrate 41 g 14%
Dietary Fiber 6 g 24%
Sugars 3 g
Protein 8 g
Vitamin A 0% Iron 8%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Jalapeño Jack & Black Bean Quesadillas

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1 non-stick cooking spray
15 Oz H-E-B Black Beans, rinsed and drained
7 Oz H-E-B Whole Kernel Corn, drained
3 Oz Hill Country Fare Fried Onions
12 H-E-B Yellow Corn Tortillas
12 H-E-B Jalapeño Jack Cheese slices
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Heat oven to 450°F.
Line 2 baking sheets with foil and spray with non-stick cooking spray.
Combine black beans, corn and onions in a bowl; set mixture aside.
Place 3 tortillas on each sheet pan.
Place 1 slice of cheese on each tortilla.
Spread 1/3-cup black bean mixture over each quesadilla.
Top quesadillas with another slice of cheese and tortilla.
Spray tortilla top with non-stick cooking spray.
Bake for 5 minutes.
Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.
Let cool 5 minutes and place on cutting surface.
Cut into wedges and serve.



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