Refried Bean and Corn Quesadillas or Soft Tacos

Name: Refried Bean and Corn Quesadillas or Soft Tacos
Yield: 4 servings
Ingredients: 1/2 medium red bell pepper, cut into thin strips; 1 cup cooked fresh corn kernels (from 1 to 2 medium ears) or frozen corn, thawed; 1 cup (half of a 16-ounce can) spicy fat-free refried beans (see note); 4 soft taco-size (8- to 10-inch) flour tortillas; 1 cup grated cheddar or Monterey Jack cheese, or cheddar- or Jack-style soy cheese

December 9, 2011

Here are those handy refried beans again, in a different guise. They help hold this tortilla specialty together.

Cooks' Note

Use the leftover beans as a dip, to make “Chili Dogs” (page 148);
or freeze to use at a later time.

Recipe notes

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