Sunday, March 13, 2016

Black Bean Quesadilla

This is one of those recipes that is great when you are cooking for 1.  I'm pretty sure this was a Weight Watchers 123 Points (yes, that old!) recipe at some point.  If not, I used to make something very similar to it.

D was out of town a few weeks ago, so I made this.  Just mixed everything in the bowl, and made one serving for dinner, lunch, dinner and another dinner).  It was very simple, and I almost always have everything on hand.  (My avocado was bad so no avocada, and I had green salsa).

I would make again.

Black Bean Quesadilla

Photo by ALB

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. 

 4 servings | Active Time: 15 minutes | Total Time: 15 minutes

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

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 (used 1/2 tsp since I made 1 at a time) 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.

Per serving : 377 Calories; 16 g Fat; 5 g Sat; 8 g Mono; 13 mg Cholesterol; 46 g Carbohydrates; 13 g Protein; 10 g Fiber; 679 mg Sodium; 581 mg Potassium

From EatingWell: July/August 2010

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