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 corn tortillas (6 inches)
- 1 cup frounceen corn, thawed
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped scallions
- 3/4 cup (3 ounces) finely grated Monterey Jack cheese
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 Publisher. All rights reserved.
nutrition information per serving
237 calories; 6g total fat; 3g total saturated fat; 13mg cholesterol; 287mg sodium; 38g carbohydrates; 6g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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