Black Bean and Corn Quesadillas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Black Bean and Corn Quesadillas calories by ingredient
Number of Servings: 8
Ingredients
-
1- 8 oz package shredded 4-cheese Mexican blend cheese
8-8 inch whole wheat or flour tortillas
1 1/2 C. black bean & corn salsa
1 medium avacado, see)ed, peeled and chopped
Sour cream, for serving (not calculated)
Directions
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