Tangy Tuna Black Bean Quesadillas Recipe

Tangy Tuna Black Bean Quesadillas Recipe

  • 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
  1. Mix tuna, black beans, and sour cream together in a large bowl. Stir corn, buffalo wing sauce, garlic salt, and cumin into tuna mixture.
  2. 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.
  3. 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.
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