Refried Bean-and-Corn Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Because this recipe calls for canned beans, it's higher in sodium. You can lower the sodium by cooking dried beans. Ingredients:
1/2 cup frozen whole-kernel corn, thawed |
2 tablespoons thinly sliced green onions |
1/4 teaspoon ground cumin |
1 (16-ounce) can fat-free refried beans |
8 (8-inch) fat-free flour tortillas |
3/4 cup (3 ounces) shredded monterey jack cheese with jalapeno peppers |
vegetable cooking spray |
1/2 cup nonfat sour cream |
cilantro sprigs (optional) |
jalapeño peppers (optional) |
Directions:
1. 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.
2. 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.
3. Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with cilantro sprigs and jalapeño peppers, if desired.
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