- 2 (5 ounce) cans tuna, drained
- 1/2 cup refried black beans
- 1/2 cup low-fat sour cream
- 1/2 cup canned sweet corn, drained
- 2 tablespoons hot buffalo wing sauce
- 1 tablespoon garlic salt
- 1 teaspoon ground cumin
- 1 tablespoon butter, divided (optional)
- 4 (9 inch) tortillas whole-wheat tortillas
- 1/2 cup shredded Mexican cheese blend, divided
- Mix tuna, black beans, and sour cream together in a large bowl. Stir corn, buffalo wing sauce, garlic salt, and cumin into tuna mixture.
- Melt half the butter in a large skillet over medium heat; heat 1 tortilla in melted butter for 1 minute and flip. Spread half the tuna mixture over heated tortilla. Sprinkle with half the Mexican cheese; cover with another tortilla. Place a lid on the skillet and cook for 1 minute.
- Flip the quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice quesadilla into eighths and serve a half quesadilla to each guest.
05/20/2018
recipepes.com
Tangy Tuna Black Bean Quesadillas, recipe
PT15M
PT1H
5
455 calories
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