1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
3/4 cup canned no-salt-added black beans, rinsed and drained
1/2 cup frozen whole-kernel corn, thawed
1/3 cup chopped onion
1/3 cup finely chopped fresh cilantro
4 (8-inch) fat-free flour tortillas
3/4 cup seeded, finely chopped tomato
3/4 cup salsa
1/4 cup nonfat sour cream
1/4 cup finely chopped fresh cilantro
How to Make It
Combine first 5 ingredients in a small bowl; toss lightly. Lightly brush tortillas with water. Divide bean mixture evenly among tortillas, arranging just off-center of each. Fold tortilla in half. Place on a large baking sheet. Bake at 400° for 8 to 10 minutes or until cheese melts and tortillas are crisp.
Cut each quesadilla into 3 wedges. Top each wedge with 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon sour cream, and 1 teaspoon cilantro.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook