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Refried Bean Quesdadillas

Refried Bean Quesdadillas Categories: bean|quesadilla|mexica
Nb persons: 6
Yield: 1 quesdilla
Preparation time: 15
Total time: 25

    1 cup  fat-free refried beans
    2 tablespoons  hot salsa, plus more for dipping
    12 6-inch  corn tortillas
    1 cup  frozen corn, thawed
    1/3 cup  chopped fresh cilantro
    1/3 cup  chopped scallions
    3/4 cup  finely grated Monterey Jack cheese, (3 ounces)


Preheat oven to 400F. 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.

Per serving : 237 Calories; 6 g Fat; 3 g Sat; 2 g Mono; 13 mg Cholesterol; 38 g Carbohydrates; 10 g Protein; 6 g Fiber; 287 mg Sodium; 186 mg Potassium

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