Confetti Corn QuesadillasSubmitted by: MONNIEK
IntroductionFrom www.family fun.com
Filled with corn, black beans, and cheese, these quesadillas make a hearty lunch or supper. Serve them with your favorite salsa. My husband LOVES these, and doesn't miss the "meat!" From www.family fun.com
Filled with corn, black beans, and cheese, these quesadillas make a hearty lunch or supper. Serve them with your favorite salsa. My husband LOVES these, and doesn't miss the "meat!"
1 cup corn kernals(canned needs to be drained, frozen needs to be thawed first.)
1 cup grated zucchini, squeezed dry
1/4 cilantro, chopped
1 jalapeno, seeded and chopped (optional)
1-15 oz can black beans rinsed and drained
1/2 tsp salt
1/4 tsp black pepper
1 tsp chili powder
8 oz reduced fat Mexican blend shreeded cheese (I use Sargento RF 4 cheese mexican blend)
8 flour tortillas (7-8 in diameter)
2 TBS vegetable oil
Heat the oven to 200º. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it.
In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side, until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch.
8 servings, or fewer if your a big eater.
The calories may be reduced depending mainly on the tortillas you use. The low carb type offer low calories, a good bit more protien and fiber. If you spray the skillet with non-stick oil, and illiminate the vegetable oil, this may also reduce the fat and calories, I use butter at home.
Number of Servings: 8
Recipe submitted by SparkPeople user MONNIEK.