BLACK BEAN AND CORN QUESADILLAS

Black Bean and Corn Quesadillas image

A delicious vegetarian dish ready to eat in 15 minutes! These quesadillas are filled with whole kernel sweet corn and black beans.

Provided by By Paula Jones

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 can (15.25 oz) whole kernel sweet corn, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 tablespoons finely chopped onion
3 teaspoons Cuban seasoning
1 tablespoon coarsely chopped fresh cilantro
1 clove garlic, finely chopped
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11-oz packages)
2 cups shredded Mexican cheese blend (8 oz)

Steps:

In large bowl, stir together corn, beans, onion, Cuban seasoning, cilantro and garlic. Set aside.
Place 6 tortillas on work surface. Equally divide bean/corn mixture among tortillas. Evenly divide cheese and sprinkle over bean/corn mixture on tortillas. Top each with second tortilla.
Heat 12-inch nonstick skillet over medium-high heat. Place 1 assembled quesadilla into hot skillet; cook 1 to 2 minutes or until golden. Carefully flip quesadilla; cook other side 1 to 2 minutes or until golden and cheese is melted.
Cut quesadilla in half or into quarters to serve. Repeat with remaining assembled quesadillas.

Nutrition Facts : Calories 503.3, Carbohydrate 61.5 g, Cholesterol 38.6 mg, Fiber 4.5 g, Protein 20.2 g, SaturatedFat 10.5 g, ServingSize 1 Serving, Sodium 1135.4 mg, Sugar 2.0 g

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