A spicy corn and black bean mixture and shredded cheese are sandwiched between 2 whole wheat corn tortillas and grilled up to ooey gooey goodness! One of our favorite vegetarian main dishes!
8whole wheat flour tortillas (I use Mission Carb Balance)
2cupsshredded Mexican cheese
Instructions
In a medium saucepan over medium heat, mix the enchilada sauce, corn, black beans, diced chiles, chili powder, cumin, lime juice, green onions and cilantro. Stir occasionally until mixture is heated through.
Cover one tortilla with a sprinkling of cheese and 1/2 cup of the mixture. Leave approximately 1/4" edge to avoid the cheese from oozing out of the quesadilla. Top with another small handful of cheese and the other tortilla.
Use a silicone pastry brush to apply vegetable or avocado oil to the bottom plate of the Panini maker and the outside of the top tortilla.
Preheat a panini maker. Once preheated, place the prepared quesadilla between the plates and grill until the quesadilla is golden brown on both sides and the cheese is melted.
Serve with your favorite taco toppings such as sour cream, diced tomatoes, salsa, and guacamole.
Notes
To make the quesadillas Weight Watchers friendly:
Use low carb whole wheat tortillas, such as Mission brand Carb Balance (2 Smart Points per tortilla)
Use low fat cheddar cheese (2 Smart Points for 2 ounces)
Watch the points on toppings like regular sour cream and guacamole - they add up quickly!
One whole quesadilla, without toppings = 8 Smart Points