Here are those handy refried beans again, in a different guise. They help hold this tortilla specialty together.
Use the leftover beans as a dip, to make “Chili Dogs” (page 148);
or freeze to use at a later time.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Combine 1/4 cup water and the bell pepper strips in a large saucepan and steam, covered, for 2 minutes, then add the corn kernels and refried beans. Cook gently until everything is heated through.
Step 2
To make quesadillas preheat the oven to 400°F. Arrange the bean mixture on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
Step 3
To make soft tacos, spread some of the filling on one half of each tortilla, then sprinkle with cheese. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
Menu
Step 4
Refried Bean and Corn Quesadillas or Soft Tacos (this page)
Step 5
Mixed Greens with Oranges and Almonds (page 52)
Step 6
Sliced tomatoes
Step 7
Baked or microwaved sweet potatoes
nutrition information
Step 8
Calories: 338
Step 9
Total Fat: 12g
Step 10
Protein: 15g
Step 11
Carbohydrate: 40g
Step 12
Cholesterol: 30mg
Step 13
Sodium: 382mg
