Potato, Corn, Black Bean and Jalapeno Quesadillas

Satisfying quesadillas ready in less than 20 minutes

Makes 4 servings

INGREDIENTS:

• ½ lb. Washington Russet potatoes
• 1 tablespoon olive oil
• 2 red onions, thinly sliced (about 2 cups)
• 1 jalapeño pepper, seeded and chopped
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ½ cup fresh or thawed frozen corn kernels
• 1 cup no-salt added canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoon salt
• 4 (7-inch) flour tortillas
• 1 cup (4 oz.) shredded reduced fat sharp cheddar cheese

DIRECTIONS

1. Scrub potatoes with vegetable brush under cold running water.  Peel and thinly slice.  Place in 3-quart saucepan and add cold water to cover.  Over high heat, bring to boiling.  Reduce heat to medium-high, cover and simmer until tender, about 8 minutes.  Drain.
2. In large nonstick skillet over medium high heat, heat oil.  Add onion, jalapeńo pepper and cumin.  Cook, stirring occasionally, until lightly browned, about 5 to 6 minutes.  Stir in corn and cook 2 minutes.  Remove from heat and stir in potatoes, beans, cilantro and salt.
3. Place tortillas on cutting board.  Top half of each tortilla with 2 tablespoons of the cheese, ¼ of the potato mixture and 2 tablespoons of remaining cheese.  Fold plain half of each tortilla over the filling to form a semi-circle.  Repeat for remaining tortillas.
4. Wipe out the skillet and heat over medium-heat.  Add 2 quesadillas and cook, turning once, until browned, cheese has melted and filling is hot, about 5 to 6 minutes.  Transfer to a cutting board and repeat with remaining 2 quesadillas.  Cut each quesadilla in half and serve.

Nutritional Analysis per serving:  388 calories, 17 g protein, 52 g carbohydrates, 13 g fat, 5 g saturated fat, (31% of calories from fat), 20 mg cholesterol, 7 g fiber, 673 mg sodium.

Washington State Potatoes