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Black Bean Quesadillas

Name: Black Bean Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 wedges.
Cuisine: North America, Mexican
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

6 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

30 wedges

"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "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 chilies to the beans."

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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.

Black Bean Quesadillas

Total Time

Makes

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