Bean and Corn Quesadillas
Refried beans, salsa, corn, green onions and cheese team up to make a tasty filling for quesadillas
Hands On: 20 | Total: 20 | Makes: 8 servings (3 wedges each)
1 can (16 oz each) Rosarita® Original Refried Beans
1 cup frozen whole kernel corn, thawed
2 tablespoons thinly sliced green onions
1/3 cup chunky salsa
8 flour tortillas (8 inch)
1-1/2 cups shredded Colby Jack cheese
PAM® Original No-Stick Cooking Spray
- Stir together beans, corn, onions and salsa in medium bowl until combined. Spread 1/4th bean mixture (generous 1/2 cup) on each of 4 tortillas. Sprinkle each with 1/4th cheese. Top with remaining 4 tortillas.
- Spray outside of quesadillas with cooking spray. Cook quesadillas in large nonstick skillet or griddle over medium-high heat 3 minutes per side or until golden and cheese melts. Repeat for remaining quesadillas. Cut each into 6 wedges.
8 servings (3 wedges each) Calories 305; Total Fat 12 g (Saturated Fat 6 g); Cholesterol 22 mg; Sodium 763 mg;
Carbohydrate 36 g; (Dietary Fiber 5 g, Sugars 4 g); Protein 12 g;
Percent Daily Values*: Vitamin A 6%; Vitamin C 2%; Calcium 21%; Iron 14%
* Percent Daily Values are based on a 2,000 calorie diet.