Quesadillas

Black Bean & Corn Quesadillas with Greek yogurt "Sour Cream"

Are you ready for your next fiesta? With this quesadilla recipe you certainly will be! Yes, we know that Cinco de Mayo has passed. Even if you don't have a fiesta to attend, quesadillas are easy to make and are great for either lunch or dinner. We substituted sour cream for plain Greek yogurt and made guacamole. We put beans, corn, and reduced fat cheese in our quesadillas. We did not put chicken in our quesadillas, but you can if you would like. Enjoy!

Quesadillas

Yields 1 quesadilla per 2 tortillas

Cooks for approximately 10 minutes

Ingredients

Guacamole

1 avocado

1/2 cup cherry tomatoes, sliced

Fresh lemon juice from one half of a lemon

1/4 teaspoon lemon zest
Salt & pepper

Quesadilla

Whole-wheat tortillas

Reduced fat Mexican blend cheese

1- 8 oz. can of black beans

1- 8 oz. can of corn

Other sides

1- 5.3 oz. plain Chobani Greek yogurt

Salsa

Directions

Guacamole

1) Peel the avocado and break into pieces.

2) Mash the avocado.

3) Mix in the tomatoes and then add the lemon juice.

4) Grate the lemon to create lemon zest and put it on top of the guacamole.
5) Add salt and pepper to taste.

Quesadilla

1) Drain and rise the black beans and corn. Mix them together.

2) Heat a griddle or a shallow pan at medium heat.

3) Place two tortillas on the griddle or pan.

4) When they become warm, put cheese on one tortilla. Use just enough cheese to cover the tortilla (approximately a little less than 1/4 cup). Put the corn and beans on the tortilla with the cheese. Use just enough corn and beans to cover the cheese. Place the plain tortilla on top of the tortilla with the cheese, corn, and beans.

5) When the bottom becomes slightly golden, flip the tortilla. Cook until the other side becomes slight brown.
6) Cut the quesadilla into four pieces. Serve the quesadilla with one heaping tablespoon of each dip (Greek yogurt, salsa, and guacamole).