Skinny Black Bean and Corn Quesadilla


  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup yellow corn, frozen
  • ½ cup reduced-fat Mexican cheese, shredded
  • ½ cup fresh cilantro, chopped + divided
  • 1 cup tomato salsa, divided
  • 4 La Tortilla Factory Smart & Delicious™ Low Carb, High Fiber Tortillas, Large 9-inch Tortillas
  • 1 ripe avocado, diced
  • 2 tsp extra virgin olive oil
Skinny Black Bean and Corn Quesadilla


  1. Combine beans, corn, cheese, ¼ cup cilantro, and ¼ cup salsa in a bowl.
  2. Place tortillas on a large baking sheet or platter.
  3. Spread filling on half of each tortilla (a little more than ⅓ cup on each).
  4. Fold tortillas in half, pressing to flatten.
  5. Add oil to large frying pan and brown tortillas on medium-low heat until cheese is melted, flipping once, about 3-4 minutes on each side.
  6. ..........................
  7. .........................
Skinny Black Bean and Corn Quesadilla

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