 |
 Mexican - Pinto Quesadilla
adapted from global vegetarian
|
Description
|
|
|
|
Ingredients
|
- 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
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version