These easy tortilla snacks, filled with refried beans, salsa, corn and cheese, satisfy your Tex-Mex cravings with a fraction of the fat and calories of the usual fare.
| Prep Time: | 15 minutes |
| Ready in: | 25 minutes |
| Yield: | 6 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 cup fat-free refried beans | |
| 2 tablespoons hot salsa , plus more for dipping | |
| 12 6-inch corn tortillas | |
| 1 cup frozen corn , thawed | |
| 1/3 cup chopped fresh cilantro | |
| 1/3 cup chopped scallions | |
| 3/4 cup finely grated Monterey Jack cheese (3 ounces) | |
Recipe Directions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Combine refried beans and 2 tablespoons salsa in a small bowl.
- Place a tortilla directly on a stovetop burner (gas or electric), set at medium, and toast, turning frequently with tongs, until softened, about 30 seconds. Wrap in a kitchen towel to keep warm while you soften the remaining tortillas in the same manner.
- Lay 6 of the softened tortillas on the prepared baking sheet. Divide the bean mixture among these tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with the remaining softened tortillas and press to seal.
- Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Health Advantages: low calorie, high fiber, low sat fat, low cholesterol, low sodium, high calcium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 237 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 38 g | Dietary Fiber: | 6 g | Cholesterol: | 13 mg | |||
| Fat: | 6 g | Sodium: | 287 mg | Saturated Fat: | 3 g | |||
| Protein: | 10 g | Potassium: | 186 mg | Monounsaturated Fat: | 2 g | |||
| Exchanges: | 2 1/2 starch, 1/2 high-fat meat | |||||||
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Quesadillas con Frijoles Refritos
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