Black Bean Quesadillas
Total TimePrep/Total Time: 30 min.
- 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
- 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 Facts1 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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Mar 23, 2019
Easy and tasty! I haven't used the oven before for quesadillas and found it had pluses and minuses. I appreciated assembling them all in a row and my 4 year old was able to help, which he loved, because it didn't involve the stove. They did crisp up, as in harden, but not brown, so I do prefer stove texture. This was still good, though! I added some corn to the filling.
Sep 2, 2015
Very Good! The whole family enjoyed.
Apr 25, 2010
So easy and so good!
Jan 25, 2010
Really enjoyed this.Only thing I might do a little different would be to flip them to crisp up both sides a little better. My toddler loved it. It's a win-win-win-win. I can already tell this will be classic at our house, since it's cheap, easy, really good, and healthy (especially if made with whole wheat tortillas and low fat sour cream). A real winner!
Feb 10, 2009
This is easy and delicious! I usually serve with some Spanish rice (rice cooked in chicken broth with some salsa) and cooked corn.
Jul 26, 2008
Jul 25, 2008
Excellent, fast, healthy, delicious. What more could a family ask for? Great recipe, thank you for posting!