For Vegetarian lovers

BLACK BEAN AND CORN QUESADILLA

SERVES 4 

PREP TIME 10 MINUTES
COOKING TIME 30 MINUTES

347 CALORIES | 19 GRAMS PROTEIN | 52 GRAMS CARBOHYDRATES | 10 GRAMS FAT

Ingredients 

2.teaspoons extra-virgin olive oil
1/2.cup finely chopped onion
1.(15-ounce) can black beans, drained and rinsed
1 1/2.cups frozen corn
1/4.cup tomato sauce
1/4.teaspoon red pepper flakes
8.(6-inch) corn tortillas
1 cup shredded low-fat Monterrey Jack cheese

Method

1 Warm oil in a large skillet over medium heat. Stir in onion
and cook until softened, about 2 minutes.
2 Stir in beans, corn, tomato sauce, and pepper flakes. Mix well
and cook until heated through, about 3 minutes. Transfer to a
dish and reserve.
3 Use a paper towel to wipe the skillet clean and lay a tortilla
in it. Sprinkle cheese evenly over the tortilla, top with about ¼
of the bean mixture, and place another tortilla on top.
4 Cook quesadilla until golden, flip it with a spatula, and cook
the other side until golden too. Transfer quesadilla to a plate.
5 Repeat with remaining tortillas and filling. Serve.