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Quick Quesadilla Pockets

Chow down on these handheld, Mexican-inspired sandwiches. Canned beans, corn and olives provide nutrients and slash prep time for a perfect halftime snack.

Recipe by Canned Food Alliance
greek, latin, mediterranean, mexican, nut free, vegetarian, appetizer, cinco de mayo


  • Non-stick cooking spray
  • 1 tablespoon canola oil
  • 1 large red bell pepper, finely diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1 can (15 1/2 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) no-salt-added corn
  • 1/2 cup salsa
  • 2 cups shredded, reduced-fat Cheddar or Mexican blend cheese
  • 6 (8-inch) whole wheat tortillas
  • 1 can (2 1/4 ounces) sliced black olives, drained (optional)
  • 1/2 cup reduced-fat sour cream (optional)


  1. Preheat the oven to 400°F.
  2. Lightly coat a large baking sheet with cooking spray and set aside.
  3. Heat oil in a large, non-stick skillet over medium-high heat.
  4. Add bell pepper, chili powder and onion powder and cook until tender, about 5 minutes.
  5. Add beans, corn and salsa and heat through.
  6. Reduce heat to low.
  7. Add 1 1/2 cups of cheese and stir until cheese melts, about 1 minute.
  8. Assemble quesadillas by arranging bean mixture evenly over half of each tortilla.
  9. Fold over, press down gently and place each on the baking sheet.
  10. Sprinkle remaining cheese and olives on quesadillas, if desired.
  11. Bake until cheese melts and tortillas become crisp at the edges, about 8 minutes.
  12. Cut into quarters and serve.
  13. Top with sour cream, if desired.