Veggie Pepper Jack Quesadillas
Active Time: 25 minutes
Total Time: 30 minutes • Serves: 6
1 can (15 ounces) reduced-sodium black beans, drained and rinsed
1 ear of corn, silk and husk removed, kernels cut from cob (about 1 cup)
1 tablespoon coarsely chopped fresh cilantro leaves
2 teaspoons Schnucks chili powder
6 large burrito size flour tortillas
1 can (16 ounces) refried beans with green chilies
3 cups fresh baby spinach leaves (about 3 ounces)
1/2 (16-ounce) package Schnucks pepper Jack cheese, shredded (about 2 cups)
3 tablespoons Schnucks canola oil, divided
1. In medium bowl, stir together black beans, corn, cilantro and chili powder.
2. Place 2 tortillas on work surface. Leaving 1/4-inch border, spread 1/3 cup refried beans on each tortilla. Over half of each tortilla, place 1/2 cup spinach, 1/3 cup cheese and about 1/3 cup corn mixture. Fold tortilla to cover corn mixture; press lightly.
3. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat. Add 2 quesadillas and cook 4 to 6 minutes or until golden brown on the outside and cheese melts, turning once halfway through cooking.
4. Meanwhile, repeat step 2 with remaining tortillas, refried beans, spinach, cheese and corn mixture to prepare 4 more quesadillas. Cook in 2 more batches as directed in step 3 with remaining oil, carefully wiping skillet clean with paper towels between batches. Cut each quesadilla into wedges to serve.
Each serving: about 460 calories, 24 g total fat (8 g saturated), 40 mg cholesterol, 1020 mg sodium, 46 g carbohydrate, 7 g fiber, 4 g sugars, 18 g protein