Black Bean and Corn Quesadillas

START TO FINISH: 20 minutes MAKES 4 servings

8 8-inch whole wheat or plain flour tortillas

2 cups shredded four-cheese Mexican cheese blend (8 ounces)

11⁄2 cups black bean and corn salsa

1 medium avocado, seeded, peeled, and sliced

Sour cream

1 Sprinkle half of each tortilla with cheese. Spoon 1 tablespoon of the salsa onto each tortilla; top with avocado. Fold tortillas in half over filling, pressing lightly.

2 Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook quesadillas, 2 at a time, in hot skillet for 2 to 3 minutes or until light brown and cheese is melted, turning once. Transfer to a baking sheet and keep warm in a 300°F oven while cooking the remaining quesadillas.

3 To serve, cut quesadillas into wedges. Serve with the remaining salsa and sour cream.

PER SERVING: 647 cal., 35 g total fat (16 g sat. fat), 61 mg chol., 1,405 mg sodium, 48 g carb., 23 g fiber, 31 g pro.

make it vegan

Substitute soy cheese for the Mexican cheese blend and serve with tofu sour cream instead of dairy sour cream.