Quesadillas con Frijoles Refritos - 38g Carbs, 6g Fiber
Yield: 6 servings
Active Time: 15 minutes
Total Time: 25 minutes
Ease of preparation: Easy
These easy tortilla snacks, filled with refried beans, salsa, corn and
cheese, satisfy your Tex-Mex cravings with a fraction of the fat and
calories of the usual fare.
1 cup fat-free refried beans
2 Tbsp 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 scallions
3/4 cup finely grated Monterey Jack cheese (3 oz)
1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
2. Combine refried beans and 2 tablespoons salsa in a small bowl.
3. Place a tortilla directly on a stovetop burner (gas or electric),
set at medium, and toast, turning frequently with tongs, until
softened, about 30 seconds. Wrap in a kitchen towel to keep warm while
you soften the remaining tortillas in the same manner.
4. Lay 6 of the softened tortillas on the prepared baking sheet.
Divide the bean mixture among these tortillas, spreading evenly.
Sprinkle each with corn, cilantro and scallions, then cheese. Top with
the remaining softened tortillas and press to seal.
5. Bake until lightly crisped and browned, about 10 minutes. Cut each
quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving:
237 Calories, 6g Fat (3g Sat, 2g Mono), 13mg Cholesterol,
38g Carbohydrate, 10g Protein, 6g Fiber, 354mg Sodium