Black Bean and Corn Quesadillas |
|
 |
Prep Time: 16 Minutes Cook Time: 8 Minutes |
Ready In: 24 Minutes Servings: 12 |
|
Ingredients:
1 cup (4 ounces) shredded reduced-fat monterey jack cheese |
3/4 cup canned no-salt-added black beans, rinsed and drained |
1/2 cup frozen whole-kernel corn, thawed |
1/3 cup chopped onion |
1/3 cup finely chopped fresh cilantro |
4 (8-inch) fat-free flour tortillas |
3/4 cup seeded, finely chopped tomato |
3/4 cup salsa |
1/4 cup nonfat sour cream |
1/4 cup finely chopped fresh cilantro |
Directions:
1. Combine first 5 ingredients in a small bowl; toss lightly. Lightly brush tortillas with water. Divide bean mixture evenly among tortillas, arranging just off-center of each. Fold tortilla in half. Place on a large baking sheet. Bake at 400° for 8 to 10 minutes or until cheese melts and tortillas are crisp.
2. Cut each quesadilla into 3 wedges. Top each wedge with 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon sour cream, and 1 teaspoon cilantro.
|
|