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.

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Servings: 4 servings

Preparation time: 15 minutes
Total time: 15 minutes

• 1 15-ounce can black beans, rinsed

• 1/2 cup shredded Monterey Jack cheese, preferably pepper Jack

• 1/2 cup prepared fresh salsa, (see tip), divided

• 4  8-inch whole-wheat tortillas 

• 2 teaspoons canola oil, divided

• 1 ripe avocado, diced

 

 

Preparations:

1. 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.
    
2. 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.

Nutrition:

Per serving

Calories: 377; Carbohydrates: 46g; Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 8g; Protein: 13g; Cholesterol: 13mg; Dietary Fiber: 10g; Sodium: 679mg.

 

Tips:

Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.