More Great Recipes: Mexican

Quick Quesadilla Pockets


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Member since 2009

Serves 6 | Prep Time 15 | Cook Time 20

Ingredients

Non-stick cooking spray
1 tablespoon canola oil
1 large red bell pepper, finely diced
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 can (15 1/2 ounces) pinto beans, drained and rinsed
1 can (15 ounces) no-salt-added corn
1/2 cup salsa
2 cups shredded, reduced-fat Cheddar or Mexican blend cheese
6 (8-inch) whole wheat tortillas
1 can (2 1/4 ounces) sliced black olives, drained (optional)
1/2 cup reduced-fat sour cream (optional)
Preparation Time: Approximately 15 minutes


Non-stick cooking spray


1 tablespoon canola oil


1 large red bell pepper, finely diced


1/2 teaspoon chili powder


1/2 teaspoon onion powder


1 can (15 1/2 ounces) pinto beans, drained and rinsed


1 can (15 ounces) no-salt-added corn


1/2 cup salsa


2 cups shredded, reduced-fat Cheddar or Mexican blend cheese


6 (8-inch) whole wheat tortillas


1 can (2 1/4 ounces) sliced black olives, drained (optional)


1/2 cup reduced-fat sour cream (optional)


Preparation Time: Approximately 15 minutes


Pairs Well With


Notes

Chow down on these handheld, Mexican-inspired sandwiches. Canned beans, corn and olives provide nutrients and slash prep time for a perfect halftime snack.

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