Black Bean and Corn Quesadillas
Servings and Ingredients
|1 (15 oz) can reduced-sodium black beans, drained and rinsed|
|1 c. frozen Hy-Vee corn, thawed|
|⅔ c. Hy-Vee finely shredded 2%-milk Mexican blend cheese|
|4 Hy-Vee multigrain tortillas|
|2 tsp. Hy-Vee Select olive oil, divided|
|Hy-Vee salsa, optional|
|Hy-Vee light sour cream, optional|
- In a medium bowl, stir together beans, corn and cheese. Spread about 3/4 cup on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 tortillas in hot skillet and cook, 1-1/2 to 2 minutes per side, or until golden. Transfer to a cutting board. Repeat with remaining 1 teaspoon oil and quesadillas. Cut quesadillas into wedges and if desired, serve with salsa and sour cream.
310 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 660mg
- Total Carbohydrates: 47g
- Protein: 14g
Vitamin A 4%
Vitamin C 6%
Hy-Vee ad from October 13, 2013, Hy-Vee Seasons Health 2013.