Ingredients
- Salsa:
- 2 cups corn
- 1 bell pepper, finely chopped
- ½ red onion, finely chopped
- ¼ cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- Pepper to taste
- 1 Tbsp. lime juice
- Quesadilla:
- 4 (8") whole-wheat tortillas
- 1 (15 oz.) can pinto beans, rinsed, drained and mashed
- ½ cup shredded reduced-fat Monterey Jack cheese
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine salsa ingredients and set aside.
- Spray a large skillet with cooking spray. Set it over medium heat. While pan heats, divide beans, cheese, and salsa between tortillas and fold in half. Grill each in hot skillet until cheese is melted and filling is warm (2-3 minutes per side).