Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
Active Time: 15 minutes
Total Time: 15 minutes
- 1 can (15 oz.) black beans, rinsed and drained
- 1/2 cup shredded organic Monterey Jack cheese, preferably pepper Jack
- 1/2 cup prepared fresh organic salsa (see Tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons expellar-pressed canola oil, divided
- 1 ripe organic avocado, diced
- Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Tips & Notes
Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.
Per serving: 350 calories; 18 g fat ( 5 g sat , 0 trans, 1.5 g poly, 6 g mono ); 15 mg cholesterol; 41 g carbohydrates; 1 g sugar; 12 g protein; 13 g fiber; 800 mg sodium; 550 mg potassium.