Mexican

Black Bean and Corn Quesadilla is for Lunch.

Black Bean and Corn Quesadilla takes 10 minutes to prepare.

Black Bean and Corn Quesadilla takes 30 minutes to cook.

Black Bean and Corn Quesadilla makes 1 servings.

The ingredients for Black Bean and Corn Quesadilla are:

1 6 - 8 inch tortilla (I use Weight Watchers Whole Wheat)
1/4 cup Vegetarian Refried Black Beans (Amy's Kitchen)
1 tbsp chopped onion
1/8 cup frozen corn kernels
1 tbsp salsa (I use hot)
Pinch of red pepper flakes (or to taste)
1/8 cup shredded Monterey Jack cheese (heaping)
Nonstick cooking spray
Sour cream (optional)
Additional Salsa (optional)

Here is how you make Black Bean and Corn Quesadilla:

Spray a large non-stick saucepan with the cooking spray, and heat over medium heat. Stir in onion, and cook until softened, about 2, minutes. Stir in corn, salsa, and red pepper flakes; mix well. Cook until heated through, about 2 - 3 minutes, then set aside.Spray a large skillet with the non-stick cooking spray, and heat over medium heat. Spread the refried beans over one half of the tortilla, and place it in the skillet (plain side down). Sprinkle evenly with cheese, then top with the corn/salsa mixture on the half with refried beans. Fold tortilla in half (plain half over the half covered in mixture); cook until golden, then flip and cook on the other side. Remove from skillet.To serve, cut into wedges and plate with sour cream and additional salsa (if desired).*optional sour cream and salsa are not included in nutritional value.Makes 1 quesadilla; serves 1Number of Servings: 1Recipe submitted by SparkPeople user MISVIK.

The nutritional information for Black Bean and Corn Quesadilla is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 251.0

• Total Fat: 9.5 g
• Cholesterol: 15.1 mg
• Sodium: 693.1 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 12.1 g
• Protein: 15.6 g

Black Bean and Corn Quesadilla is Mexican cuisine.

The dietary needs meet for Black Bean and Corn Quesadilla is Vegetarian