Black Bean Quesadillas

Name: Black Bean Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 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

"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."

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.

Originally published as Black Bean Quesadillas in Quick Cooking January/February 2001

Reviews

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Average Rating:

DeliciouslyResourceful_Gina

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.
astarzynski

Sep 2, 2015

Very Good! The whole family enjoyed.
karynp6

Apr 25, 2010

So easy and so good!
mrsmatt84

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!
heidilovesicecream

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.
nancymcsews

Jul 26, 2008

2 points
welshone

Jul 25, 2008

Excellent, fast, healthy, delicious. What more could a family ask for? Great recipe, thank you for posting!