Salmon Black Bean Quesadillas

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May. 09, 2013


Pink salmon 2 1/2 Ounce (1 Pouch)
Cooked black beans 1 Cup (16 tbs)
Frozen corn kernels 1 Cup (16 tbs) , thawed
Jalapeno pepper 1 , seeded and chopped
Red onion 1/4 Cup (4 tbs) , finely chopped
Fresh cilantro 1/4 Cup (4 tbs) , finely chopped
Lime juice 2 Tablespoon
8 inch multi grain tortillas/Font ova 8
Shredded part skim mozzarella cheese 1 Cup (16 tbs)
Non stick cooking spray 1



1. In a large bowl stir together the salmon, black beans, corn, jalapeno, red onion, cilantro and lime juice.

2. Lay 4 tortillas on a clean countertop. Sprinkle each tortilla with 2 tablespoons of shredded cheese.

3. Top with ½ cup of the bean mixture. Sprinkle with another 2 tablespoons cheese. Top with the remaining tortilla and press down.

4. Preheat oven to 200°F.

5. Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and place 1 quesadilla in the skillet. Cook for about 4 minutes on each side or until golden brown and the cheese is melted and the filling is hot.

6. Remove from the skillet to a baking sheet or large oven-proof platter and keep warm in the oven.

7. With a paper towel wipe out the skillet and repeat process for remaining quesadillas.


8. Serve the quesadillas warm.

Yield: 4 quesadillas

Nutrition per quesadilla:

Calories: 264 kcal

Sodium: 190 mg

Potassium: 342 mg

Magnesium: 50 mg

Calcium: 294 mg

Fat: 0 g (EPA

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4