Bean and Cheese Quesadillas Recipe
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black bean and salsa mixture is spread on tortillas then topped with cheese for this meatless meal.
Ingredients
- 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)
- 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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