Black Bean and Corn Quesadillas

• doses: 8 servings
• tempo ativo: 10 minutes
• tempo total: 40 minutes

Ingredientes

2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained and rinsed

1 (10 ounce) can whole kernel corn, drained

¼ cup salsa

1 tablespoon brown sugar

¼ teaspoon red pepper flakes

2 tablespoons butter, or as needed

8 (8 inch) flour tortillas

1 ½ cups shredded Monterey Jack cheese

Instruções

Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.

Melt about 1 ½ teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.

Informação Nutricional

• Calorias: 363 kcal
• Gordura Total: 15 g
• Gordura Saturada: 7 g
• Gordura Insaturada: 0 g
• Colesterol: 27 mg
• Sódio: 733 mg
• Carboidratos Totais: 46 g
• Fibra Alimentar: 6 g
• Açúcares Totais: 3 g
• Proteína: 14 g