Recipe from Heart Healthy Living
Yields 6 servings
286 calories per serving
1 tbsp canola oil
1/2 tsp onion powder
1/2 tsp chili powder
1.5 c frozen whole kernal corn, thawed
1 can pinto beans
1.5 c reduced-fat shredded Mexican cheese
1/2 c salsa
6 8 in tortillas
Preheat oven to 450.
Coat a large baking pan with cooking spray & set aside.
In a large skillet, heat oil over medium-high heat.
Add corn, beans, 1 c of cheese, salsa, onion powder, & chili powder.
Cook & stir until heated through & cheese has melted.
To assemble the quesidillas, divide bean mixture among tortillas, spreading evenly over one half of each tortilla.
Fold over & press down gently.
Place on baking sheet & sprinkle remaining cheese over top.
Bake for 10 minutes.