Black Bean and Corn Quesadillas

on June 19, 2015


1 8 ounce package shredded 4 cheese Mexican blend cheese (2 cups)
8 8 inch whole wheat or flour tortillas
1 1/2 cups bottled black bean and corn salsa
1 medium avocado, seeded, peeled and chopped
Sour cream, for serving


1. Heat oven to 300 degrees °F. Divide cheese evenly among tortillas; sprinkling cheese over half of each tortilla. Top each tortilla with 1 tablespoon of the salsa. Divide avocado among tortillas. Fold tortillas in half, pressing gently.
2. Heat a large skillet over medium high heat for 2 minutes; reduce heat to medium. Cook 2 of the quesadillas for 2 to 3 minutes or until lightly browned and cheese is melted, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in 300 degrees °F oven. Repeat with remaining quesadillas, cooking 2 at a time.
3. Cut quesadillas into wedges. Serve with sour cream and remaining salsa.

Per serving: 312 calories; 16 grams of fat; 12 grams of protein; 29 grams of carbohydrates; 6 grams of fiber; 584 milligrams sodium; 25 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 8 servings.