Black Bean Quesadillas the Editors of Publications International, Ltd.
Black Bean Quesadillas
Makes 8 servings
|Nonstick cooking spray|
|4||(8-inch) flour tortillas|
|3/4||cup (3 ounces) shredded reduced-fat Monterey Jack or Cheddar cheese|
|1/2||cup canned black beans, rinsed and drained|
|2||green onions with tops, sliced|
|1/4||cup chopped fresh cilantro|
|1/2||teaspoon ground cumin|
|2||tablespoons plus 2 teaspoons fat-free sour cream|
|Chopped fresh cilantro (optional)|
- Preheat oven to 450°F. Spray large nonstick baking sheet with nonstick cooking spray. Place 2 tortillas on prepared baking sheet; sprinkle each with half the cheese.
- Combine beans, green onions, cilantro and cumin in small bowl; mix lightly. Spoon bean mixture evenly over cheese; top with remaining tortillas. Spray tops with cooking spray.
- Bake 10 to 12 minutes or until cheese is melted and tortillas are lightly browned. Cut into quarters; top each tortilla wedge with 1 tablespoon salsa and 1 teaspoon sour cream. Transfer to serving plate. Garnish with chopped fresh cilantro.
|Serving Size:||1 quesadilla wedge (with 1 tablespoon salsa and 1 teaspoon sour cream) without garnish|
|Calories from Fat||30 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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