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Black Bean Quesadillas

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
1 15-ounce can   black beans, rinsed
1/2 cup  shredded Monterey Jack cheese, preferably pepper Jack
1/2 cup  prepared fresh salsa (see Tip), divided
4   8-inch whole-wheat tortillas
2 teaspoons   canola oil, divided
1   ripe avocado, diced

Tip: : Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.
Black Bean Quesadillas Recipe at
Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Nutrition Facts per Serving
Yield:   4 servings
Calories: 377
Fat. Total: 16g
Protein: 13g
Carbohydrates, Total: 46g
Fat, Saturated: 5g
Fiber: 10g
Cholesterol: 13mg
Sodium: 679mg
% Cal. from Fat: 38%
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