These vegetable-filled quesadillas make a quick and hearty meal or snack.
1 cup (4 ounces) reduced-fat shredded sharp Cheddar cheese
1/2 teaspoon cumin
1/4 teaspoon salt
1 (15.25-ounce) can Mexican-style corn, drained
1 (10-ounce) package frozen lima beans
1 garlic clove, minced
6 (8-inch) flour tortillas
How to Make It
Combine first 6 ingredients.
Heat a large skillet over medium heat until hot. Coat each tortilla on both sides with cooking spray. Place 1 tortilla in pan; spread 1/2 cup succotash mixture over tortilla. Fold in half, and cook 45 seconds on each side or until golden. Remove from pan, and keep warm. Repeat with remaining tortillas and succotash mixture.