Description
A recipe for Black Bean and Corn Quesadilla with Watermelon and Orange Salad

Ingredients

• 2 large Sunkist oranges
  
• 3 1/2 cups chopped watermelon
  
• 1 cup canned chunk pineapple, packed in juice
  
• 1/4 cup dried cranberries
  
• 4 (11 inch) wheat tortillas
  
• 1 cup low-fat shredded cheddar cheese
  
• 1 cup canned black beans, rinsed
  
• 3/4 cup frozen sweet corn, thawed and drained
  
• 6 large canned California black ripe olives, each sliced into 4 slices
  
• 12 slices of fresh California avocado, about 3/4 of avocado
  
• 3/4 cup salsa
  
• 6 tablespoons fat-free sour cream

Preparation
Preparation Time: 20 minutes

Peel the oranges, break into segments, cut each segment into 4 pieces and place in a mixing bowl. Add the watermelon, pineapple, and cranberries toss gently. Refrigerate until ready to serve.

Place the tortillas on cutting board. On one side of each arrange 2 tablespoons of cheese, 1/4 cup black beans, 3 tablespoons of sweet corn, and 6 olive slices. Top with 2 tablespoons of cheese. Fold over tortilla to make a half moon.

Repeat to make 4.

Heat a large non-stick pan over medium high heat. Add two quesadillas and brown for 3 minutes. Turn over and brown other side, 3-5 minutes. Remove from pan and cook remaining two quesadillas. Cut each quesadilla into 3 triangles. On each serving plate arrange 2 quesadilla triangles, and top with 2 avocado slices, 2 tablespoons salsa, and 1 tablespoon sour cream. Serve approximately 1 cup watermelon salad with each plate.

Nutrition
Nutrition Information per Serving: calories: 357, total fat: 8.3g, saturated fat: 2.1g, % of calories from fat: 21%, % of calories from saturated fat: 5%, protein: 15g, carbohydrates: 61g, cholesterol: 4mg, dietary fiber: 8g, sodium: 415mg

Serves
Serves 6

Variations
no information available