More Great Recipes: Appetizer | Beans | Spicy | Tortilla


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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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.

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