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Edamame, Black Bean & Corn Quesadillas with Lime Crema

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  • Makes: 4 servings
  • Serving Size: 1 quesadilla and about 1 tablespoon crema per serving
  • Prep: 20 mins
  • Bake: 8 mins 425°F

Edamame, Black Bean & Corn Quesadillas with Lime Crema

Directions

  1. Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray; set aside. For crema, in a small bowl combine sour cream, the 1 teaspoon lime peel, 2 teaspoons of the lime juice, the honey, and salt.
  2. For the crema, in a medium bowl combine soybeans and black beans. Use a potato masher to coarsely mash the beans, leaving some of them whole. Add half of the crema, the corn, green onions, cumin, pepper, and the remaining 1 teaspoon lime juice.
  3. Arrange tortillas on a work surface. Sprinkle cheese over half of each tortilla. Top cheese with corn-bean mixture. Sprinkle evenly with cilantro; fold unfilled halves of tortillas over filled halves, making half moon shapes.
  4. Arrange quesadillas on prepared baking sheet. Lightly coat tops of quesadillas with cooking spray. Bake about 8 minutes or until lightly golden. Transfer to a cutting board. Cut each quesadilla into three wedges. Serve with the remaining crema; if desired, sprinkle with additional lime peel.

From the Test Kitchen

Health Tip:

Fiber and protein-rich edamame are a natural source of antioxidants and isoflavones which may help reduce the risk of breast cancer and heart disease, as well as ease menopausal symptoms.

Nutrition Facts (Edamame, Black Bean & Corn Quesadillas with Lime Crema)

  • Per serving:
  • 341 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 19 mg chol.,
  • 603 mg sodium,
  • 51 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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