BLACK BEAN QUESADILLAS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Using small-whole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
- 2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
- 3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
- 4. Cut quesadillas into wedges. Serve with Salsita, if desired.
BLACK BEAN QUESADILLAS
"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."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 30 wedges.
Number Of Ingredients 5
Steps:
- 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 : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BLACK BEAN QUESADILLAS
Number Of Ingredients 7
Steps:
- 1. Using small-hole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
- 2. Divide black bean mixture evenly over half of each tortilla (about ½ cup each). Fold tortillas in half.
- 3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
- 4. Cut quesadillas into wedges. Serve with Salsita, if desired.
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