| This recipe is liked by 0 person(s). |
Black bean and corn quesadillas
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 1 8 ounce package | shredded 4-cheese Mexican-blend cheese, (2 cups) |
| 8 8-inch | whole-wheat or flour tortillas |
| 1 1/2 cups | bottled black bean and corn salsa |
| 1 medium | avocado, seeded, peeled and chopped |
| Sour cream, for serving | |
Directions
1. Heat oven to 300 degrees F. Divide cheese evenly among tortillas, sprinkling cheese over half of each tortilla. Top each tortilla with 1 tablespoon of the salsa. Divide avocado among tortillas. Fold tortillas in half, pressing gently.
2. Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook 2 of the quesadillas for 2 to 3 minutes or until lightly browned and cheese is melted, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in 300 degrees F oven. Repeat with remaining quesadillas, cooking 2 at a time.
3. Cut quesadillas into wedges. Serve with sour cream and remaining salsa.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe