Bean-corn-quesadillas Recipe
Tagged in Mexican
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Directions
Combine first 4 ingredients in a medium bowl, and stir well. Spread about
1/2 cup bean mixture over each of 4 tortillas, and top each with 3
tablespoons cheese and remaining tortillas.
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each
side or until golden. Remove quesadilla from skillet; set aside, and keep
warm. Repeat procedure with remaining quesadillas.
Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish
with cilantro springs and jalapeno peppers, if desired. Yield: 4 servings
(serving size: 4 wedges and 2 tbs. sour cream).
Ingredients
- /2 cup frozen whole-kernel corn
- thawed
- 2 tbs thinly sliced green onion (I used extra)
- 1/4 tsp ground cumin
- 1 16 oz. can fat-free refried beans
- 8 (8-inch) fat-free flour tortillas
- 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I
- used Kraft Fat-Free cheddar)
- Vegetable cooking spray
- 1/2 cup nonfat sour cream
- Cilantro sprigs (optional)
- Jalapeno peppers (optional)
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