| 5 | 25 | 402 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 426 gm | H-E-B No Salt Added Black Beans (Rinsed & drained) |
| 199 gm | Sweet corn, canned, drained (Drained. No sodium added is a plus!) |
| 86 gm | Fried onions (Hill Country Fare Fried Onions) |
| 12 small tortilla(s) | Tortilla, corn (Try H-E-B Yellow Corn Tortillas or Carb Sense tortillas) |
| 252 gm | Pepper jack cheese (H‑E‑B Jalapeño Jack Cheese slices) |
1. Heat oven to 450°F.
2. Line 2 baking sheets with foil and spray with non-stick cooking spray.
3. Combine black beans, corn and onions in a bowl; set mixture aside.
4. Place 3 tortillas on each sheet pan.
5. Place 1 slice of cheese on each tortilla.
6. Spread 1/3-cup black bean mixture over each quesadilla.
7. Top quesadillas with another slice of cheese and tortilla.
8. Spray tortilla top with non-stick cooking spray.
9. Bake for 5 minutes.
10. Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.
11. Let cool 5 minutes and place on cutting surface.
12. Cut into wedges and serve.
Note: You can also try cooking on the stove top!
| Grain | 0.7 |
| Milk Alternative | 0.8 |
| Vegetables | 0.4 |
