Black Bean Quesadillas

Yield: 16 wedges

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 degrees F oven while preparing remaining quesadillas.
5. Cut each quesadilla into 4 wedges to serve.

Nutrition

Per serving (1 wedge): 94 calories, 3 g fat, 6 mg cholesterol, 5 g protein, 13 g carbohydrates, 2 g fiber, 72 mg sodium, 24% calories from fat