More Great Recipes: Appetizer | Beans | Spicy | Tortilla

BLACK BEAN QUESADILLAS


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Member since 2006

Serves 16 | Prep Time | Cook Time

Ingredients

1 cup canned, drained black beans
1 teaspoon chili powder
2 tablespoons canned chopped green chilies
4 whole-wheat flour tortillas (8-inch rounds)
1 cup shredded nonfat or reduced-fat Mexican blend or Monterey Jack cheese
1/4 cup nonfat or light sour cream
2 tablespoons chopped fresh tomatoes or chunky-style salsa
2 tablespoons chopped fresh cilantro or sliced scallions


Combine the beans and chili powder in a small bowl and mash with a fork.


Stir in the green chilies.


Lay a tortilla on a flat surface and sprinkle the bottom 1/2 only with 2T of the cheese.


Top the cheese with a 1/4 of the bean mixture & 2T of cheese.


Fold the top 1/2 of the tortilla over to enclose the filling.


Repeat with the remaining to make 4 filled tortillas.


Coat a large griddle or nonstick skillet with nonstick cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface.


Lay the quesadillas on the griddle and cook for about 1-1/2 min, til the bottoms are golden brown.


Spray the tops lightly with the cook-spray & then turn with a spatula.


Cook for an additional 1 1/2 min, til the second side is golden brown.


Transfer the quesadillas to a cutting board and cut each one into 4 wedges.


Serve hot accompanied by the sour cream, tomatoes or salsa, & cilantro or scallions.


Pairs Well With


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