Bean and Cheese Quesadillas Recipe

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Bean and Cheese Quesadillas

black bean and salsa mixture is spread on tortillas then topped with cheese for this meatless meal.

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1/2 small green pepper, seeded and chopped
  • 1 can (15 ounces) black beans, drained and lightly mashed
  • 1/2 cup lower sodium salsa (such as Muir Glen)
  • 1/2 teaspoon chili powder
  • 1 package (10 count) fajita-size flour or whole-wheat tortillas
  • 8 ounces reduced-fat pepper Jack cheese, shredded
  • 1/2 cup cilantro leaves
  • Extra salsa for serving (optional)
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.
  • Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
  • Place quesadilla on a baking sheet and keep warm in 200 degree oven. Repeat with the remaining ingredients to make four additional quesadillas. Allow skillet to cool slightly if it becomes too hot.
  • To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy)
Nutrition Facts
  • Calories 312, Total Fat 13 g, Cholesterol 23 mg, Sodium 786 mg, Carbohydrate 34 g, Fiber 5 g, Protein 16 g.
  • Percent Daily Values are based on a 2,000 calorie diet

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