Cheese and Bean Quesadillas
Recipe from Vegetarian Times

Any time of day you yearn for Tex-Mex flavors, whip up one of these quesadillas for a filling, nutritious meal. These work well with a creamed corn soup to start and a bowl of sweet seasonal berries to end the meal. To drink? Chilled fruit juice.

Cheese and Bean Quesadillas

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Servings: 6
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  • 1 1/2  cups 
    no-fat refried beans
  • 1   cup 
    corn kernels
  • 1/2  cup 
  • 6  8  inches 
    low-fat tortillas, preferably flavored
  • 2   cups 
    grated cheddar-flavored soy cheese
  • 1   teaspoon 
    chili powder, or more as desired
  • 3   
    tomatoes, stemmed and chopped
  • 1   
    avocado, peeled and chopped
  • 1   teaspoon 
    ground cumin
    Juice of 1 lime
    Salt and freshly ground black pepper to taste
Combine beans, corn kernels and salsa in a saucepan, and cook, stirring, over medium heat until hot.
Place a tortilla flat on a work surface. Sprinkle about 1/3 cup cheese over tortilla. Spread about 1/2 cup bean mixture on one half of tortilla, and fold tortilla over to encase filling and cheese. Set aside. Repeat with remaining ingredients until 6 quesadillas are ready for cooking.
Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. Put 3 quesadillas into skillet, and cook, turning 2 or 3 times, until tortillas brown slightly on both sides and cheese melts. Remove from skillet, and place on individual serving plates. Repeat with remaining quesadillas. Respray skillet as needed to prevent any sticking.
Toss together chili powder, tomatoes, avocado and cumin. Sprinkle mixture with lime juice, and season with salt and pepper. Spoon equal portions of mixture over quesadillas, and serve.

Wine Suggestions: Try a bright, fruity white wine from the Rueda region of North Central Spain that will balance the zest of the spicy chili, cumin and salsa with the creamy refried beans and silky avocado. The Verdejo Rueda Mantel Blanco is a good option.
Nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 11, sat. fat (g) 1, carb. (g) 51, fiber (g) 8, sugar (g) 4, pro. (g) 18, sodium (mg) 870, Percent Daily Values are based on a 2,000 calorie diet
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