• Servings: 16
  • 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
  1. Combine the beans and chili powder in a small bowl and mash with a fork.
  2. Stir in the green chilies.
  3. Lay a tortilla on a flat surface and sprinkle the bottom 1/2 only with 2T of the cheese.
  4. Top the cheese with a 1/4 of the bean mixture & 2T of cheese.
  5. Fold the top 1/2 of the tortilla over to enclose the filling.
  6. Repeat with the remaining to make 4 filled tortillas.
  7. 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.
  8. Lay the quesadillas on the griddle and cook for about 1-1/2 min, til the bottoms are golden brown.
  9. Spray the tops lightly with the cook-spray & then turn with a spatula.
  10. Cook for an additional 1 1/2 min, til the second side is golden brown.
  11. Transfer the quesadillas to a cutting board and cut each one into 4 wedges.
  12. Serve hot accompanied by the sour cream, tomatoes or salsa, & cilantro or scallions.