This clever twist on traditional quesadillas is as fun to make and serve as it is to eat. If you don’t have a springform pan, you can use an 8-inch cake pan instead. Serve with a salad of mixed greens.
2 teaspoons olive oil
1 medium red onion, quartered, thinly sliced
1 red bell pepper, thinly sliced
4 portobello mushroom caps, halved, thinly sliced
3 large garlic cloves, minced
1 1/2 teaspoons ground cumin
12 oz. baby spinach
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup vegetarian refried beans
1 cup frozen corn kernels, thawed, patted dry
4 (8-inch) whole wheat flour tortillas, divided
1 cup shredded reduced-fat sharp cheddar cheese, divided
1 Heat oven to 400ºF. Spray 8- to 9-inch springform pan with cooking spray.
2 Heat oil in large pot or nonstick skillet over medium-high heat until hot. Cook onion and bell pepper 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes, stirring occasionally. Add garlic and cumin; cook and stir 2 minutes. Stir in spinach just until wilted. Sprinkle with salt and pepper.
3 Combine refried beans and corn in medium bowl; spread over 3 of the tortillas. Place 1 of the bean-topped tortillas in bottom of springform pan. Top with one-third of the vegetable mixture; sprinkle with 1/4 cup of the cheese. Repeat twice. Place remaining plain tortilla on top; sprinkle with remaining 1/4 cup cheese.
4 Bake 20 minutes or until hot and cheese is slightly melted. Let stand 10 minutes before cutting into wedges.
4 servings
PER SERVING: 300 calories, 7 g total fat (2 g saturated fat), 19.5 g protein, 45 g carbohydrate, 5 mg cholesterol, 950 mg sodium, 11 g fiber