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Quesadillas con Frijoles Refritos
Source: Eating Well

Quesadillas with beans and cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 85.5
Total Carbs 6.2 g
Dietary Fiber 0.6 g
Sugars 0.5 g
Total Fat 4.9 g
Saturated Fat 2.6 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 4.3 g
Sodium 155.4 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Quesadillas con Frijoles Refritos
2 tbsp  Salsa, hot
12 g  fat-free tortillas
1 cup  frozen sweet corn kernels
0.3333 cup  fresh cilantro
0.3333 cup  chopped scallions
3 oz  Cheese, monterey jack
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. Combine refried beans and 2 tablespoons salsa in a small bowl.
  3. Place a tortilla directly on a stove top burner (gas or electric), set at medium, and toast, turning frequently with tongs, until softened, about 30 seconds.
  4. Wrap in a kitchen towel to keep warm while you soften the remaining tortillas in the same manner.y 6 of the softened tortillas on the prepared baking sheet.
  5. Divide the bean mixture among these tortillas, spreading evenly.
  6. Sprinkle each with corn, cilantro and scallions, then cheese.
  7. Top with the remaining softened tortillas and press to seal.
  8. Heat in oven until lightly crisp and browned, about 10 minutes.
  9. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.

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