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Southwest Quesadillas

  • Author: Ansley Beutler
  • Total Time: 20 minutes
  • Yield: 3 Large Quesadillas 1x
  • Diet: Vegetarian


These southwest quesadillas are loaded with black beans, fresh pico de gallo, crispy corn, and warm melted cheese.  Best served in a toasted Angelic Bakehouse Sprouted Grain wrap!  There's no doubt theses quesadillas are sure to be a crowd hit!


  • 1 Tbsp olive oil
  • 3 Angelic Bakehouse 7-Grain Wraps
  • 1 cup shredded Mexican cheese (use dairy-free if desired)
  • 1 cup black beans (drained and rinsed)
  • 1 cup pico de gallo (store-bought or homemade)
  • 1/2 cup corn
  • 1/4 cup cilantro, chopped
  • Greek yogurt (optional, to top)


  1. Heat the olive oil in a skillet over medium heat.  Lay a wrap down flat in the skillet and sprinkle 1/3 cup of shredded cheese on the lower half of the tortilla (reserve a little bit to sprinkle on top).  Add 1/3 cup of black beans on top of the cheese, along with 1/3 cup pico de gallo, and about 2 Tbsp corn.  Sprinkle the reserved cheese on top and let it all melt
  2. Carefully fold over the top half of the quesadilla over all the ingredients and press down to seal.  Remove from heat and repeat with another 2 tortillas
  3. Slice the quesadillas into pieces and top with cilantro and a dollop of greek yogurt if desired
  • Prep Time: 10
  • Cook Time: 10
  • Category: Appetizer
  • Method: Skillet
  • Cuisine: Mexican

Keywords: southwest quesadilla, sprouted grain, healthy quesadilla, veggie quesadilla