Black Bean Quesadillas with Corn Salsa

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)
Source: Cooking Light, March 2004
CL Comments: Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet.
Amy's Comments: These were speedy to put together and YUM! The salsa was REALLY good too (love the lime). These will be a repeater for sure. I ate the salsa the next day with chips. YUM! I would make it on its own. Also, I lightend them up by using rf cheese and light tortillas.


1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) preshredded Mexican blend cheese

1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped


  1. To prepare the quesadillas, preheat the broiler.
  2. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
  3. To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.


Healthy Units: 9 per serving
CALORIES 420 (31% from fat); FAT 14.4g (sat 5.5g, mono 6.4g, poly 1.3g); PROTEIN 17.8g; CARB 60g; FIBER 10.3g; CHOL 19mg; IRON 4.2mg; SODIUM 590mg; CALC 272mg;

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