1.18.2011

Bites {Quesadillas con Frijoles Refritos}


I guess I've become a bit of a spokesperson for Eating Well, since that's where we're getting most of our recipes these days. This is one has been a great lunch for us since it's quick to fix and full of flavor. Pair it with some apples & peanut butter, or carrots & hummus, and it's a very filling midday meal!

Quesadillas con Frijoles Refritos
Makes 6 servings

1 cup fat-free refried beans
2 tablespoons hot salsa, plus more for dipping
12 six-inch corn tortillas
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1/3 cup chopped scallions
3/4 cup (3 ounces) finely grated Monterey Jack cheese

Preheat oven to 400°F. Line a baking sheet with foil.

Combine refried beans and 2 tablespoons salsa in a small bowl.

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.

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.

Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping. 

{Image by me}

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