Black Bean Quesadillas
Servings: 4 (Size: 1 prepared quesadilla)
15-ounce can black beans, drained and rinsed
½ cup shredded cheese, preferably pepper jack
½ cup prepared fresh salsa (see Tip), divided
4 whole-wheat tortillas (8-inch)
2 teaspoons canola oil, divided
1 ripe avocado, diced
- Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ 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, 2-4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and 2 quesadillas. Serve the quesadillas with avocado and the remaining salsa.
- Tip: Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.
Serving size 1 prepared quesadilla
Amount per serving
% Daily Value
Total Fat 16g25%
Saturated Fat 4g20%
Total Carbohydrate 45g15%
Dietary Fiber 10g40%