Vegetable Quesadillas With Fiesta Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (15 1/4-ounce) cans corn with red and green peppers, drained and divided |
1 small jalapeño pepper, seeded and minced (optional) |
3 tablespoons minced purple onion |
1 small tomato, peeled, seeded, and diced |
2 tablespoons lime juice |
1 tablespoon olive oil |
1 (8-ounce) package southwestern pinto beans and rice, cooked |
6 (8-inch) flour tortillas |
1 1/2 cups (6 ounces) shredded monterey jack cheese with peppers |
topping: sour cream, chopped fresh cilantro |
Directions:
1. Stir together 1 can corn, jalapeño pepper, if desired, and next 4 ingredients. Cover and chill.
2. Stir together pinto beans and rice mixture and remaining 1 can corn. Place 1/2 cup mixture on each flour tortilla; sprinkle evenly with 1/4 cup shredded Monterey Jack cheese, and fold tortilla in half.
3. Cook quesadillas in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 2 minutes on each side or until cheese melts. Serve with corn salsa and desired toppings.
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