Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15 oz) can reduced-sodium black beans, drained and rinsed | ||
| 1 c. frozen Hy-Vee corn, thawed | ||
| ⅔ c. Hy-Vee finely shredded 2%-milk Mexican blend cheese | ||
| 4 Hy-Vee multigrain tortillas | ||
| 2 tsp. Hy-Vee Select olive oil, divided | ||
| Hy-Vee salsa, optional | ||
| Hy-Vee light sour cream, optional |
Directions
- In a medium bowl, stir together beans, corn and cheese. Spread about 3/4 cup on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 tortillas in hot skillet and cook, 1-1/2 to 2 minutes per side, or until golden. Transfer to a cutting board. Repeat with remaining 1 teaspoon oil and quesadillas. Cut quesadillas into wedges and if desired, serve with salsa and sour cream.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 660mg
- Total Carbohydrates: 47g
- Protein: 14g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 20%
Recipe Source:
Hy-Vee ad from October 13, 2013, Hy-Vee Seasons Health 2013.