When I get home late from work as an operating room nurse, I often rely on this handy recipe. Topped with salsa and sour cream, the crisp wedges are always a hit. When I have extra time, I add chopped onion, black olives and green chiles to the beans. —Jane Epping, Iowa City, Iowa
Black Bean Quesadillas
Black Bean Quesadillas
Prep Time
15 min
Cook Time
15 min
Yield
30 wedges
Ingredients
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1-2/3 cups salsa, divided
- 10 flour tortillas (8 inches)
- 2 cups shredded Colby-Monterey Jack cheese
- 2/3 cup sour cream
Directions
- In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
- Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.
Nutrition Facts
1 each: 113 calories, 4g fat (2g saturated fat), 10mg cholesterol, 237mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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