Name: Tuna and Black Bean Tortilla Pockets
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 Raciones
Ingredients: 2 lata tuna, drained; 0.5 taza refried black beans; 0.5 taza low-fat sour cream; 0.5 taza canned sweet corn, drained; 2 cda hot Buffalo wing sauce; 1 cda garlic salt; 1 cdta ground cumin; 1 cda unsalted butter, divided (Optional); 4 unidad whole wheat tortillas (9 inch); 0.5 taza shredded Mexican cheese blend, divided

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Tiempo de cocción

25 min

Tiempo de preparación

20 min

Descripción

These Tuna and Black Bean Tortilla Pockets are a delightful twist on the classic quesadilla! I've been making these for quick lunches and snacks for years, and they're always a hit. The combination of tuna, black beans, and a hint of spice from the Buffalo wing sauce creates a surprisingly delicious flavor profile. They're perfect for a light meal or a fun appetizer. Feel free to adjust the amount of Buffalo wing sauce to your liking – a little goes a long way! These are also great for using up leftover cooked corn. Ready in under 30 minutes, they're a lifesaver on busy days.

Ingredientes (10 ingredientes)

Preparación (6 pasos)

Combine the filling ingredients

Add the drained tuna, refried black beans, and low-fat sour cream to a large bowl. Stir in the drained sweet corn, Buffalo wing sauce, garlic salt, and ground cumin until well combined. Set aside.

Melt butter in the Thermomix

Configuración Thermomix®

1 min/50°C/Velocidad 1 50

Add 1 1/2 teaspoons of unsalted butter to the Thermomix bowl and melt for 1 Min./50°C/Stufe 1.

Heat and fill the first tortilla

Pour the melted butter into a large skillet over medium heat. Add 1 whole wheat tortilla and heat for 1 minute; flip. Spread 1/2 of the tuna mixture over the tortilla, sprinkle with 1/2 of the shredded Mexican cheese blend, and top with another tortilla.