350 Calorie Gluten Free Veggie Quesadilla

Name: 350 Calorie Gluten Free Veggie Quesadilla Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 2 Soft Corn Tortillas; 1/4 cup Kuner's Refried Black Beans with Lime Juice; 1/4 cup Colby Monterey Jack Cheese Shredded; 1/3 cup Bird's Eye Ultimate Southwest Blend (frozen corn onion black bean and poblano pepper mix); 2 Tbsp. Sour Cream; 2 Tbsp. Pico de Gallo; Cooking Spray

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 1

Ingredients

2 Soft Corn Tortillas1/4 cup Kuner's Refried Black Beans with Lime Juice1/4 cup Colby Monterey Jack Cheese, Shredded1/3 cup Bird's Eye Ultimate Southwest Blend (frozen corn, onion, black bean, and poblano pepper mix)2 Tbsp. Sour Cream2 Tbsp. Pico de GalloCooking Spray

Directions

The first step is optional. I spray each side of the tortillas with cooking spray. Then place the tortillas on a cookie sheet. Broil them on high for 1 minute on each side in the oven to soften them.

Next preheat the oven at 350 degrees. Spread the re-fried black beans evenly on each tortilla. Be sure to coat close to the edge of the tortilla. Next top each tortilla with the colby jack cheese. Microwave the frozen Southwest blend for 30 seconds to heat/thaw the vegetables. Drain and add to each tortilla. Bake each tortilla open-faced in the oven for 10 minutes until the cheese is melted. Next broil them on high for 2 minutes until the cheese is slightly browned for added flavor. Make sure you keep an eye on them so that the tortillas don't burn. Then flip one tortilla on top of the other and cut it into quarters. Garnish with the sour cream and pico de gallo.

Serving Size:�1

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 350.2
Total Fat: 15.6 g
Cholesterol: 33.3 mg
Sodium: 524.6 mg
Total Carbs: 41.3 g
Dietary Fiber: 8.0 g
Protein: 13.6 g

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