Easy Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Use a little less than 1 can black beans and canned corn. You can also use a full can of each, and use the leftover corn/black bean/salsa mix for a tasty chip dip.
Makes 16 quarter-tortilla wedges.
Preheat the oven to 400 degrees. First, drain black beans. Drain canned corn. Combine beans, corn, and salsa in a mixing bowl. Lay out 4 tortillas on a foil-covered baking sheet. Spread half the shredded cheese on the bottom of the 4 tortillas. Use a slotted spoon and transfer the black bean/corn mixture to the tortillas. Add less mixture for flatter, cheesier tortillas and more for a chunkier quesadilla. Layer the rest of the cheese on top of the mixture, and top each with a tortilla. Bake in the oven for 6-8 minutes or until cheese is fully melted. Serve warm for best flavor.
Number of Servings: 16
Recipe submitted by SparkPeople user KIWI2357.
Preheat the oven to 400 degrees. First, drain black beans. Drain canned corn. Combine beans, corn, and salsa in a mixing bowl. Lay out 4 tortillas on a foil-covered baking sheet. Spread half the shredded cheese on the bottom of the 4 tortillas. Use a slotted spoon and transfer the black bean/corn mixture to the tortillas. Add less mixture for flatter, cheesier tortillas and more for a chunkier quesadilla. Layer the rest of the cheese on top of the mixture, and top each with a tortilla. Bake in the oven for 6-8 minutes or until cheese is fully melted. Serve warm for best flavor.
Number of Servings: 16
Recipe submitted by SparkPeople user KIWI2357.
Nutritional Info Amount Per Serving
- Calories: 123.1
- Total Fat: 3.9 g
- Cholesterol: 6.3 mg
- Sodium: 344.0 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.8 g
- Protein: 4.9 g
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