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Southwest Quesadilla

Yield: 3 servings
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients

  • 3 Mission Carb Balance flour tortillas
  • 1 cup corn
  • 1 cup black beans (drained and rinsed)
  • 2 tablespoons onion, chopped
  • 2 tablespoons cilantro, chopped
  • 1/4 cup salsa
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup reduced-fat Mexican cheese, shredded

Instructions

  • Preheat a skillet over medium heat.
  • Add the corn, black beans, onion, cilantro, salsa, cumin, garlic powder, and salt to a medium mixing bowl. Stir together.
  • Lay out a tortilla and add 1/3 of the cheese to one half of the tortilla. Top the cheese with a few spoonful's of the corn mixture. Fold the tortilla and add it to the pan.
  • Cook 2-3 minutes on each side or until the cheese is melted and the tortilla is golden.
  • Repeat with the other two tortillas.
  • If you have filling leftover you can cover it and refrigerate for 2-3 days.