Cookin' Greens Quesadilla
1 cup (240 mL) corn niblets
2 tsp (10 ml) sea salt
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) crushed garlic
1 tsp (5 ml) crushed chili flakes
12 small flour tortillas (plain, whole wheat or multigrain)
¾ cup (180 mL) refried beans (low fat preferred)
9 oz (256 g) Tex Mex cheese blend
Salsa, Sour Cream and Guacamole
Combine the greens with corn, salt, olive oil,
garlic and crushed chili flakes. Lay 6 tortillas on a flat surface.
Spread each with 2 tbsp (30 mL) refried beans.
Top the beans with ¾ cup (180 mL) greens mixture then
1 ½ oz (43 g) cheese. Cover the mixture with the other 6
tortillas. Grill on oiled barbecue over medium heat until lightly
browned on both sides and the vegetables are heated through.
Cut in wedges and serve with salsa, guacamole and
sour cream for dipping.
Use whole wheat or multigrain tortillas, low fat refried
beans and lower fat cheese blend.