Refried bean and corn quesadillas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Frozen corn kernels -- |
| Thawed | ||
| 2 | tablespoons | Green onion -- sliced |
| ¼ | teaspoon | Cumin |
| 16 | ounces | Refried beans (fat-free) |
| 8 | Flour tortillas (fat-free) | |
| ¾ | cup | Cheddar cheese, nonfat |
| Vegetable cooking spray | ||
| ½ | cup | Nonfat sour cream |
| 1 | Jalapeno -- minced | |
Directions
Combine first four ingredients in a medium bowl, and stir well. Spread about ½ cup bean mixture over each of 4 tortillias, and top each with 3 tablespoons cheese and remaining tortillas.
Coat a large nonstick skillet with cooking spray, and place over medum-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side, or until golden. Remove quesadilla from skillet, set aside and keep warm. Repeat procedure with remaining quesadillas.
Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with Sour cream and minced jalepenos.
Recipe By : Cooking Light, May 1995 (adapted by kelly roddy) From: Emory!rahul.Net!watson@...: Wed, 23 Mar 1994 12:16:44 ~0800 (
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