• Cooking Time: 15
  • Servings:
  • Preparation Time: 5



  • 2 burrito-size flour tortillas, Mission®
  • 1 cup canned refried low-fat black beans, Rosarito®
  • 1 cup chunky salsa, Pace®
  • 1 cup Mexican-style shredded cheese, Kraft®
  • 1/2 cup prepared guacamole (refrigerated section)
  • 2 tablespoons sour cream, Knudsen®


  • Preheat oven to 400 degrees.
  • Lay 1 tortilla on a clean work surface.
  • Spread the beans evenly over the tortilla.
  • Spoon 3/4 cup of the salsa over the beans, then sprinkle with the cheese.
  • Top with the second tortilla.
  • Place the quesadilla on a foil-covered cookie sheet.
  • Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown.
  • Meanwhile, swirl the guacamole and sour cream together in a small bowl.
  • Cut the quesadilla into 4 equal portions and transfer to a plate.
  • Serve with the guacamole mixture and remaining 1/4 cup of salsa.
  • Storage and Leftovers: Cover tightly and refrigerate; store for up to one day. Reheat in a 400-degree oven for about 10 minutes or until hot.

Categories: Main Dish  Mexican 

Author Credit: Sandra Lee

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