Black Bean and Corn Quesadillas
- Makes: 4 servings
- Start to Finish 20 mins
shredded 4-cheese Mexican blend cheese (2 cups)
whole wheat or flour tortillas
bottled black bean and corn salsa
avocado, seeded, peeled, and chopped
Dairy sour cream
- Preheat oven to 300 degrees F. Divide cheese evenly among tortillas, sprinkling cheese over half of each tortilla. Top each tortilla with 1 tablespoon of the salsa. Divide avocado among tortillas. Fold tortillas in half, pressing gently.
- Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook two of the quesadillas for 2 to 3 minutes or until lightly browned and cheese is melted, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in the preheated oven. Repeat with remaining quesadillas, cooking two at a time.
- Cut quesadillas into wedges. Serve with sour cream and the remaining salsa.
(Black Bean and Corn Quesadillas)Servings Per Recipe 4, fiber (g) 23, cal. (kcal) 647, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, sugar (g) 2, carb. (g) 48, Monosaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1405, Polyunsaturated fat (g) 1, pro. (g) 31, chol. (mg) 61, Fat, total (g) 35, Thiamin (mg) 0, sat. fat (g) 16, Riboflavin (mg) 0, Niacin (mg) 1, Potassium (mg) 204, vit. A (IU) 194, vit. C (mg) 5, calcium (mg) 515, iron (mg) 4