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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1996


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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 Facts

224 calories; protein 10.1g; carbohydrates 34.9g; dietary fiber 6g; sugars 1.4g; fat 5.9g; saturated fat 3g; cholesterol 12.6mg; vitamin a iu 296.1IU; vitamin c 3mg; folate 17.2mcg; calcium 170.7mg; iron 1.8mg; magnesium 43.8mg; potassium 169mg; sodium 294.1mg; thiamin 0.1mg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Much better with some changes. Use beans with green chilies in them and use extra salsa in the mixture. Cook corn on the stovetop with a little bit of oil and garlic until brown before adding into the quesidilla. Add red chillis in with the cheese mixture. I used light nacho cheese this time but I think i'll uses Jalapano Jack next round. It was great with a bit of avacado and light sour cream on top. Read More