Tex-Mex Green Chile Quesadillas
  • 1 (15-ounce)can low-sodium pinto beans, rinsed and trimmed
  • 1cup cooked corn kernels
  • 3medium plum tomatoeschopped
  • 1 (4-ounce)can chopped green chilesundrained
  • 1/2teaspoon ground cumin
  • 2ounces Monterey Jack cheese, shreddedabout 3/4 cup
  • 2ounces reduced-fat cheddar cheese, shreddedabout 3/4 cup
  • 4teaspoons organic canola oildivided
  • 8 (8-inch) whole-wheat tortillas
  • Salsa, sour cream, avocado slices, and chopped fresh cilantro, for garnish
  1. Preheat oven to 200°. Heat a large skillet to medium-high. Place beans in a medium bowl and crush with a potato masher until lightly mashed. Stir in corn, tomatoes, chiles with liquid, and cumin until mixture just comes together. In a second bowl, combine Jack and cheddar cheese.
  2. Drizzle 1 teaspoon oil in a skillet and swirl to coat pan. Place one tortilla in pan and top with one-fourth of the bean mixture and one-fourth of the cheese. Salt to taste. Place a second tortilla on top. Cook quesadilla for 3 minutes. Flip and cook 3 minutes more, or until both sides are golden and cheese is oozing slightly. Transfer to a baking sheet or ovenproof plate; place in oven to keep warm. Repeat with remaining ingredients.
  3. Cut each quesadilla into wedges and serve with garnishes.
Recipe Notes
Nutrition Facts
Tex-Mex Green Chile Quesadillas
Amount Per Serving
Calories 288 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 7mg 2%
Sodium 412mg 17%
Total Carbohydrates 42g 14%
Dietary Fiber 8g 32%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/2 quesadilla): 288 cal, 5g fat (2g mono, 1g poly, 2g sat), 7mg chol, 13g protein, 42g carb, 8g fiber, 412mg sodium