Refried Bean-and-Corn Quesadillas

Name: Refried Bean-and-Corn Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters frozen whole-kernel corn, thawed; 8 8-inchs (8-inch) fat-free flour tortillas; 2 Tbsps thinly sliced green onions; 0 teaspoons ground cumin; 85 grams 3/4 cup shredded Monterey Jack cheese with jalapeno peppers; 118 milliliters nonfat sour cream; 454 grams fat-free refried beans

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.

Instructions

Combine first 4 ingredients in a medium bowl, and stir well.

Equipment you will use

Bowl

Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas.

Ingredients you will need

Tortilla

Cheese

Spread

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

Cut each quesadilla into 4 wedges.

Serve warm with sour cream.

Ingredients you will need

Sour Cream

Garnish with cilantro sprigs and jalapeo peppers, if desired.

Ingredients you will need

Cilantro

Peppers

Equipment

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

frozen whole-kernel corn, thawed 88-inchs

(8-inch) fat-free flour tortillas 2Tbsps

thinly sliced green onions 0teaspoons

ground cumin 85grams

3/4 cup shredded Monterey Jack cheese with jalapeno peppers 118milliliters

nonfat sour cream 454grams

fat-free refried beans

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.