Refried Bean-and-Corn Quesadillas
Refried Bean-and-Corn Quesadillas is a vegetarian hor d'oeuvre. This recipe serves 4. One serving contains 501 calories, 20g of protein, and 14g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up whole-kernel corn, monterey jack cheese, green onions, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes.
Combine first 4 ingredients in a medium bowl, and stir well.
Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add 1 quesadilla, and cook 3 minutes on each side or until golden.
Remove quesadilla from skillet; set aside, and keep warm. Repeat procedure with remaining quesadillas.
Cut each quesadilla into 4 wedges.
Serve warm with sour cream.
Garnish with cilantro sprigs and jalapeo peppers, if desired.