Black Bean Quesadillas
Enjoy a quesadilla any night of the week! This quesadilla recipe can be served as a tasty lunch, dinner, or side dish.
Ingredients
- 3/4 cup chunky salsa(or pico de gallo)
- 1 can (15.5 oz) low-sodium black beans(drained and rinsed)
- 2 cups shredded reduced-fat Colby & Monterey Jack cheese
- 2 tablespoons fresh cilantro(finely chopped)
+ 2 more ingredients
Instructions
1
Using a small-hole strainer, drain liquid from salsa; discard liquid.
2
Transfer leftover tomato mixture to a medium bowl.
3
Mix in black beans, cheese, and cilantro until combined.
4
Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).
5
Fold tortillas in half.
6
Heat large griddle or skillet over medium-high heat.
7
Brush with oil.
8
Place filled tortillas on a griddle.
9
Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese filling melts, about 5 minutes.
10
Cut quesadillas into wedges.
Nutrition Estimate
285Calories
16gProtein
28gCarbs
11gFat
Per serving • Estimated by Blinner AI