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Crispy Vegetable Quesadillas
Ingredients
  • 1 teaspoon canola oil
  • 1 cup coarsely chopped poblano chile
  • ½ cup frozen whole-kernel corn
  • ¾ cup packaged precooked quinoa and brown rice (such as Seeds of Change)
  • ¼ teaspoon salt
  • 5 ounces fresh spinach (about 8 ¾ cups)
  • 3 ounces sharp cheddar cheese, shredded (about ¾ cup)
  • 1 cup canned unsalted black beans, rinsed and drained
  • 2 teaspoons Mexican hot sauce (such as Cholula)
  • 8 (6-inch) flour tortillas
  • Cooking spray
  • 6 tablespoons light sour cream
  • 6 lime wedges
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