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Black Bean and Corn Quesadillas

Prep time 16 mins
Cook time 8 mins
Yield 12 appetizers.

Ingredients

  • 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

Nutrition Information

  • calories 94
  • caloriesfromfat 19 %
  • fat 2 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.5 g
  • carbohydrate 13.8 g
  • fiber 1.5 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 223 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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