Black Bean and Corn Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1- 8 oz package shredded 4-cheese Mexican blend cheese8-8 inch whole wheat or flour tortillas1 1/2 C. black bean & corn salsa1 medium avacado, see)ed, peeled and choppedSour cream, for serving (not calculated)
Heat oven to 300 degrees. Divide cheese evenly among tortillas, sprinkling cheese over half of each tortilla. Top each tortilla with 1 Tbsp. of the salsa. Divide avacado among tortillas. Fold tortillas in half, gently.
Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook 2 of the quesadillas for 2-3 minutes or until lightly browned and cheese is melted, turning once.
Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas, cooking 2 at a time.
Cut quesadilas in half. Serve with sour cream and remaining salsa.
Serving Size: 4 wedges
Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook 2 of the quesadillas for 2-3 minutes or until lightly browned and cheese is melted, turning once.
Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas, cooking 2 at a time.
Cut quesadilas in half. Serve with sour cream and remaining salsa.
Serving Size: 4 wedges
Nutritional Info Amount Per Serving
- Calories: 283.8
- Total Fat: 14.8 g
- Cholesterol: 25.0 mg
- Sodium: 638.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 1.6 g
- Protein: 10.6 g
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