Black Bean Quesadillas

Ingredients

  • 1 cup canned black beans, rinsed and drained
  • 2 tablespoons sliced scallions
  • 2 tablespoons chopped roasted red peppers
  • 2 tablespoons chopped red onion
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro or parsley, chopped
  • 1 clove garlic, minced
  • 4 burrito-size flour tortillas (about 10 inches)
  • 1 cup shredded queso Oaxaca

Instructions

  1. In a small bowl, slightly mash black beans with a fork. Stir in scallions, peppers, onion, lime juice, cilantro or parsley and garlic. Set aside.
  2. In a lightly greased large skillet over medium-high heat, cook 1 tortilla for 15 seconds or until softened; turn over.
  3. Spread 1/4 cup bean mixture over half of tortilla; top with 1/4 cup cheese. Fold tortilla in half over filling.
  4. Cook 2 minutes on each side or until cheese melts. Keep warm in a 200 degree F oven while preparing remaining quesadillas.
  5. Cut each quesadilla into 4 wedges to serve.

Yield: 16 wedges

Approximate values per serving (1 wedge): 94 calories, 3 g fat, 6 mg cholesterol, 5 g protein, 13 g carbohuydrates, 2 g fiber, 72 mg sodium, 24 percent calories from fat

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