Categories: Appetizers, EatingWell, Quesadillas, Tex-Mex, Vegetarian
Ingredients
- 1 cup fat-free refried beans
- 2 tablespoons prepared hot salsa , plus more for dipping
- 12 (6 inch) corn tortillas
- 1 cup frozen corn , thawed
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped scallion
- 3/4 cup finely grated monterey jack cheese
Directions
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Preheat oven to 400°; line a baking sheet with foil.
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Mix refried beans and 2 T salsa together.
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Place a tortilla directly on a stovetop burner, set at medium, and toast, turning frequently with tongs, until softened, about 30 seconds.
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Wrap in a kitchen towel to keep warm while you soften the remaining tortillas in the same manner.
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Lay 6 of the softened tortillas on the prepared baking sheet.
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Divide the bean mixture among these tortillas, spreading evenly.
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Sprinkle each with corn, cilantro, and scallions, then cheese.
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Top with the remaining softened tortillas and press to seal.
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Bake until lightly crisped and browned, about 10 minutes.
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Cut each quesadilla into 4 wedges.
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Serve hot, with additional salsa for dipping.