Roasted corn, black bean & avocado quesadillas
By jolofson
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Ingredients
- 4 (8 inch) whole wheat tortillas
- 1 1/2 cups frozen roasted corn kernels (thawed)
- 1 (15 ounce) can black beans, drained and rinsed
- 3 avocados, sliced
- 6 ounces shredded cheddar cheese
- 2 cups salsa
- Nonstick cooking spray
- Sour cream for topping (optional)
Details
Servings 4
Preparation
Step 1
Spray large skillet with nonstick cooking spray and place skillet over medium to medium high heat
Add one tortilla to the skillet and layer it thinly with the cheese, black beans, salsa, corn, avocados and a bit more cheese
Allow the tortilla to cook for two or three minutes, until the cheese begins to melt
Add a second tortilla to the top of the mixture and carefully flip it over (the quesadilla will be full so you will need to take extra care).
Cook for another two or three minutes. Repeat with remaining tortillas
Serve warm with extra salsa for dipping ans sour cream as garnish if you would like
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