Refried Bean And Corn Quesadillas

Recipe Ingredients

1/2 cup	31g / 1.1oz	Frozen corn kernels - thawed
2 tablespoons	30ml	Green onion - sliced
1/4 teaspoon	1.3ml	Cumin
16 oz	454g	Refried beans - (fat-free)
8		Flour tortillas - (fat-free)
3/4 cup	109g / 3.8oz	Cheddar cheese - nonfat
		Vegetable cooking spray
1/2 cup	118ml	Nonfat sour cream
1		Jalapeno - minced

Recipe Instructions

Combine first four ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas.

Coat a large nonstick skillet with cooking spray, and place over medium-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.

Source:
Cooking Light, May 1995 (adapted by kelly roddy)

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