Yield
Makes 6 servings

How to Make It

Step 1

Stir together 1 can corn, jalapeño pepper, if desired, and next 4 ingredients. Cover and chill.

Step 2

Stir together pinto beans and rice mixture and remaining 1 can corn. Place 1/2 cup mixture on each flour tortilla; sprinkle evenly with 1/4 cup shredded Monterey Jack cheese, and fold tortilla in half.

Step 3

Cook quesadillas in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 2 minutes on each side or until cheese melts. Serve with corn salsa and desired toppings.

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