Title: Refried Bean and Corn Quesadillas
Categories: Main, Dishes
Yield: 4 Servings

1/2 c Frozen corn kernels --
Thawed
2 tb Green onion -- sliced
1/4 ts Cumin
16 oz Refried beans (fat-free)
8 Flour tortillas (fat-free)
3/4 c Cheddar cheese, nonfat
Vegetable cooking spray
1/2 c Nonfat sour cream
1 Jalapeno -- minced

Combine first four ingredients in a medium bowl, and stir well. Spread
about 1/2 cup bean mixture over each of 4 tortillias, and top each with 3
tablespoons cheese and remaining tortillas.

Coat a large nonstick skillet with cooking spray, and place over medum-high
heat until hot. Add 1 quesadilla, and cook 3 minutes on each side, or
until golden. Remove quesadilla from skillet, set aside and keep

warm. Repeat procedure with remaining quesadillas.

Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish
with Sour cream and minced jalepenos.

Recipe By : Cooking Light, May 1995 (adapted by kelly roddy)

From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip