Refried Bean-And-Corn Quesadillas Recipe - Cooking Index
Refried Bean-And-Corn Quesadillas Recipe - Cooking Index
| 1/2 cup | 31g / 1.1oz | Frozen whole-kernel corn - thawed |
| 2 tablespoons | 30ml | Thinly sliced green onions |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 16 oz | 454g | Fat-free refried beans - (1 can) |
| 8 | Fat-free flour tortillas - (8-inch) | |
| 3 oz | 85g | Monterey Jack cheese with jalapeno - (3/4 cup) shredded peppers |
| Vegetable cooking spray | ||
| 1/2 cup | 118ml | Nonfat sour cream |
| Cilantro sprigs - (optional) | ||
| Jalapeno peppers - (optional) |
Combine first 4 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. Yield: 4 servings (serving size: 4 wedges and 2 tablespoons sour cream).
Serving Ideas : Cut each quesadilla into 4 wedges.
NOTES : Because this recipe calls for canned beans it's higher in sodium. You can lower the sodium by cooking dried beans. Serve warm with sour cream. Garnish with cilantro sprigs and jalapeno peppers, if desired.
Source:
Cooking Light, May 1995, page 128
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