Name: Black bean and corn quesadillas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1/2 cup canned black beans, drained and rinsed; 3 tbsp frozen corn, thawed and patted dry; 2 tbsp Monterey Jack cheese, shredded; 2 small corn tortillas; 8 olive oil cooking sprays; 1/2 tsp cumin; 1/4 tsp salt; 1 cup plain nonfat Greek yogurt; 2 tsp lime juice; 2/3 cup fresh cilantro, chopped

Nutrition

Per serving

465 calories

Protein: 37g; 31% of calories
Carbs: 56g; 48% of calories
Fat: 11g; 21% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, mash the black beans slightly with a fork. Stir in the thawed corn, cumin, half the salt, and half the cilantro.
Heat a 12-inch nonstick skillet over medium heat. Warm each tortilla in the dry pan for 20 seconds per side until pliable. Set them aside.
Divide the bean mixture onto one half of each tortilla. Top with the shredded Monterey Jack and fold the tortillas over to close. Coat the skillet with cooking spray. Place the quesadillas in the pan and cook for 2 to 3 minutes until the tortillas are golden with crisp spots. Flip carefully and cook for 2 minutes more until the cheese is melted and the halves are stuck together. Done when tortillas golden and cheese melted.
While the quesadillas cook, stir together the Greek yogurt, lime juice, the rest of the salt, and half the remaining cilantro in a bowl.
Transfer the quesadillas to a plate and serve with the lime cilantro yogurt for dipping. Garnish everything with the last of the cilantro.

Nutrition

Ingredients

Instructions

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