We are having this super-easy and tasty meal for lunch today. You can sneak other veggies in this dish too when your kids aren't looking!
1 cup fat-free refried beans
2 tablespoons hot salsa, plus more for dipping
12 6-inch corn tortillas1 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)
1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Combine refried beans and 2 tablespoons salsa in a small bowl.
3. 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. (I just microwave mine all at the same time wrapped in paper towels and they are just fine)
4. 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. 5. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
NUTRITION INFORMATION: Per serving: 237 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 38 g carbohydrate; 10 g protein; 6 g fiber; 354 mg sodium; 186 mg potassium.
