Black Bean and Corn Quesadilla with Watermelon and Orange Salad

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.