Pinto Bean Quesadilla
Portion Size: 1/2 Quesadilla.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 teaspoons oil | As needed |
| 3 (15.5) oz. cans of no added salt pinto beans | Drained and rinsed |
| 2 cups frozen sweet corn | Optional |
| 4 cups low-fat Cheddar cheese | For vegan: use vegan cheese |
| 8 large flour tortillas | May use whole grain |
| ½ cup salsa | Optional |
| ½ cup light sour cream | Optional For vegan: use vegan sour cream. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet add a small amount of olive oil and heat over medium heat. | |
| 2 | Place tortilla in pan. Top with cheese, black beans and corn. | |
| 3 | Heat until lightly brown and cheese is melted. Fold over. | |
| 4 | Top with sour cream and salsa as desired. |
Posted in Dinner Entrée, Vegetarian Meatless Dinner Recipes
