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)
4 8 inch flour tortillas
1/2 teaspoon extra virgin olive oil
Steps
Using a small-hole strainer, drain liquid from salsa; discard liquid.
Transfer leftover tomato mixture to a medium bowl.
Mix in black beans, cheese, and cilantro until combined.
Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).
Fold tortillas in half.
Heat large griddle or skillet over medium-high heat.
Brush with oil.
Place filled tortillas on a griddle.
Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese filling melts, about 5 minutes.
Cut quesadillas into wedges.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 160 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 490 mg |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | 0 mcg |
| Calcium | 96 mg |
| Iron | 2 mg |
| Potassium | 287 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Black Bean Quesadillas. Recipe source: The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.