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Black Bean
Quesadillas with Corn Salsa |
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These are done all at
once- in the oven...
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QUESADILLAS: |
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1 Tbs |
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olive oil |
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1 tsp |
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minced
garlic |
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2 cups |
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chopped plum
tomatoes |
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½ cup |
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chopped
fresh cilantro |
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15 ounce |
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can black
beans, drained and rinsed |
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Four 8-inch |
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flour
tortillas |
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cooking
spray |
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¾ cup |
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(3 ounces)
preshredded Mexican blend cheese
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SALSA: |
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1 cup |
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frozen
whole- kernel corn |
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½ cup |
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chopped
fresh cilantro |
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2 Tbs |
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fresh lime
juice |
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½ tsp |
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minced
garlic |
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1 large |
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red bell
pepper, seeded, ribs removed and chopped |
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1 |
Prepare salsa first:
Combine all ingredients in a small saucepan. Bring to a
boil over high heat, and cook for 2 minutes, stirring
frequently. Set aside until ready to serve. |
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2 |
Preheat broiler. |
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3 |
Heat olive oil in a
large skillet over medium- high heat. Add garlic; sauté
30 seconds. Add tomatoes, ½ cup cilantro, and beans;
cook 5 minutes or until liquid evaporates, stirring
occasionally. Place tortillas on a baking sheet coated
with cooking spray. Top each tortilla with ½ cup bean
mixture and 3 Tbsp. cheese; fold in half. Lightly coat
tops with cooking spray. Broil 3 minutes or until cheese
melts and tortillas begin to brown. |
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4 |
Cut tortillas into 3
wedges and top with salsa. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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432.16 |
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Calories From Fat (29%) |
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123.93 |
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% Daily Value |
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Total Fat
13.94g |
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21% |
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Saturated Fat 5.07g |
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25% |
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Cholesterol
18.86mg |
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6% |
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Sodium
566.76mg |
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24% |
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Potassium
758.88mg |
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22% |
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Carbohydrates
61.08g |
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20% |
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Dietary Fiber 10.25g |
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41% |
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Sugar 5.48g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
50.83g |
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Protein
19.50g |
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39% |
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WW Points 9 |
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Cooking Tips |
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*Reduce fat further by using
fat-free flour tortillas and reduced-fat or fat-free cheese. |
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Recipe Source |
| Modified
from Cooking Light |
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