1 cup fat-free refried beans
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with 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.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
