1 can of tuna in water La Sirena

  • 4 servings
  • 10 minutes
  • Mexico
  • 2 cans of tuna with corn La Sirena
  • 1/2 cup refried black beans
  • 1/2 cup low-fat sour cream
  • 2 tablespoons buffalo sauce
  • 1 tablespoon garlic salt
  • 1 teaspoon ground cumin
  • 1 tablespoon butter
  • 4 whole wheat tortillas
  • 1/2 cup Mexican cheese blend


Mix tuna with corn, black beans, and sour cream together in a large bowl. Stir 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.

Serve and enjoy!