Bean and Corn Quesadillas
Minutes Prep time: 20
Minutes Total time: 20
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 8
Difficulty: easy
1 can (16 oz each) Rosarita® Traditional Refried Beans
1 cup Birds Eye® Sweet Kernel Corn, cooked and cooled
2 tablespoons thinly sliced green onions
1/3 cup chunky salsa
8 flour tortillas (8 inch)
1-1/2 cups shredded Colby Jack cheese
PAM® Original No-Stick Cooking Spray
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 229 mg | 23% |
Carbohydrate | 36 g | 12% |
Cholesterol | 21 mg | 7% |
Total Fat | 12 g | 19% |
Iron | 3 mg | 15% |
Calories | 300 kcal | 15% |
Sodium | 793 mg | 33% |
Protein | 12 g | 24% |
Saturated Fat | 6 g | 28% |
Sugars | 3 g | 0 |
Vitamin C | 1 mg | 2% |
Stir together beans, corn, onions and salsa in medium bowl until combined. Spread 1/4th bean mixture (generous 1/2 cup) on each of 4 tortillas. Sprinkle each with 1/4th cheese. Top with remaining 4 tortillas.
Spray large skillet with cooking spray; heat over medium heat. Cook 1 quesadilla 3 minutes per side or until golden and cheese melts. Repeat for remaining quesadillas. Cut each into 6 wedges.
Bean and Corn Quesadillas