bean and cheese quesadillas

 

 

Ingredients bean and cheese quesadillas

1 tbsp 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 tsp chili powder
1 packages (10 count) fajita-size flour or whole-wheat tortillas
8 oz reduced-fat pepper Jack cheese shredded
1/2 cup cilantro leaves
1 Extra salsa for serving (optional)

how to make bean and cheese quesadillas

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° 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)