Recipe - Refried Bean And Corn Quesadillas

One half cup Frozen corn kernels
Thawed
2 tablespoon Green onion cut or sliced up
One fourth teaspoon Cumin
16 ounce Refried beans (fatfree)
8 Flour tortillas (fatfree)
Three fourths cup Cheddar cheese, nonfat
Vegetable cooking spray
One half cup Nonfat sour cream
1 Jalapeno minced

Combine first four ingredients in a medium bowl, and stir well. Spread
about One half cup bean mixture over each of 4 tortillias, and top each with 3
tablespoons cheese and remaining tortillas.

Coat a large nonstick skillet with cooking spray, and place over medumhigh
heat until hot. Add 1 quesadilla, and cook 3 minutes on each side, or
until golden. Remove quesadilla from skillet, set aside and keep

warm. Repeat procedure with remaining quesadillas.

Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish
with Sour cream and minced jalepenos.

Recipe By : Cooking Light, May 1995 (adapted by kelly roddy)

From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip