Ingredients for Bean And Cheese Quesadillas
- 1 (16 ounce) can refried beans
- 1 1/2 cups shredded Monterey Jack cheese
- 1 (15 ounce) can whole kernel corn, drained
- 1/4 cup salsa
- 4 (10 inch) flour tortillas
- sour cream (for garnish, optional)
- avocado, if desired
- diced tomatoes, if desired
- cooking oil or spray
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How to Make Bean And Cheese Quesadillas
- In a small saucepan, combine the refried beans, corn, and salsa. Heat over medium heat, stirring frequently, until warmed through (about 2-3 minutes).
- Lightly grease a large skillet with cooking oil or spray and heat over medium heat.
- Warm each tortilla individually in the skillet for about 30 seconds per side, or until slightly softened. Set aside.
- Spread an even layer of the bean and salsa mixture onto half of each of two tortillas.
- Add diced tomatoes and avocado to the bean mixture, if desired.
- Sprinkle generously with shredded cheese.
- Top with the remaining tortillas to form quesadillas.
- Cook each quesadilla in the skillet for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly. Use a spatula to gently press down on the quesadillas to ensure even cooking and cheese melting.
- Remove from skillet and let cool slightly.
- Cut each quesadilla into 8 wedges using a pizza cutter or knife.
- Serve immediately, garnished with sour cream and additional salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
14g
Fat
39g
Carbs
24g
