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Mexican   -   Pinto Quesadilla   adapted from global vegetarian

  • 1 1/2 Cups Corn Kernels -- thawed
  • 1 Can Pinto Beans -- drained
  • 4 Medium Scallion -- chopped
  • 1 Medium Jalapeno -- seeded and minced
  • 2 Tablespoons Cilantro -- minced
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Salt
  • 8 Six Inch Flour Tortilla
  • Vegetable Cooking Spray
  • 1/4 Pound Lowfat Swiss Cheese -- or provolone
Directions preheat oven to 400 degrees. In bowl, combine corn, beans, scallions, jalapeno, cilantro and seasonings. arrange 4 tortillas on 2 lightly sprayed baking pans. spread equal amounts of mixture on top of tortilla. layer cheese over filling and top with tortilla. bake 7-10 minutes until tortillas are lightly browned. serve with salsa.
Serves 8
Time to Make 0:00

Printer version   2 Votes - Yum: 5, Easiness: 5, Speed: 3.5, Overall: 4.5 Rate this recipe

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