More Great Recipes: Main Dish | Mexican

Black Bean Quesadia

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Serves | Prep Time 5 | Cook Time 15

Why I Love This Recipe

Ingredients You'll Need

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.

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