Quesadilla

  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

Ingredients

2 cups cheese (Colby & Monterey Jack, reduced-fat, shredded)

1/2 teaspoon olive oil

3/4 cup salsa (chuncky or pico de gallo)

1 can black beans (15.5 oz, drained and rinsed)

4 large tortillas (flour)

2 tablespoons cilantro (fresh, finely chopped)

Steps

  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.

Source USDA: MyPlate

U.S. Department of Agriculture. Nutrition.gov Website. Black Bean Quesadilla. Recipe source: Source USDA: MyPlate. Available at nutrition.gov/recipes. Access date: 09-05-2024.