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Quesadillas con Frijoles Refritos

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  6 servings
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.
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)
Preheat oven to 400 degrees 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 237
Fat. Total: 6g
Protein: 10g
Carbohydrates, Total: 38g
Fat, Saturated: 3g
Fiber: 6g
Cholesterol: 13mg
Sodium: 287mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Lynne, ON Reviewed: 06/11/2008
We were totally impressed by an easy recipe with a great combination of flavours. Fresh cilantro is essential; canned corn works just fine.
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