Quesadillas con Frijoles Refritos

From EatingWell: January/February 1996, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

Quesadillas con Frijoles Refritos Recipe

6 servings

Active Time: 15 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

1 cup fat-free refried beans
2 tablespoons 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 ounces)

Preparation

Preheat oven to 400°F. Line a baking sheet with foil.
Combine refried beans and 2 tablespoons salsa in a small bowl.
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.
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.
Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.

Nutrition

Per serving: 237 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 38 g carbohydrates; 10 g protein; 6 g fiber; 287 mg sodium; 186 mg potassium.

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 high-fat meat