Bean and Cheese Quesadillas

Name: Bean and Cheese Quesadillas
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; 1/2 small green pepper, seeded and chopped; 1 can (15 ounces) black beans, drained and lightly mashed; 1/2 cup lower sodium salsa (such as Muir Glen); 1/2 tsp chili powder; 1 packages (10 count) fajita-size flour or whole-wheat tortillas; 8 oz reduced-fat pepper Jack cheese, shredded; 1/2 cup cilantro leaves; 1 Extra salsa for serving (optional)

emmakea @cook_3295023

Bean and Cheese Quesadillas

emmakea @cook_3295023

Saved

Ingredients

15 mins

6 servings

1 tbspolive oil
1 smallonion, finely chopped
1/2 smallgreen pepper, seeded and chopped
1 can(15 ounces) black beans, drained and lightly mashed
1/2 cuplower sodium salsa (such as Muir Glen)
1/2 tspchili powder
1 packages(10 count) fajita-size flour or whole-wheat tortillas
8 ozreduced-fat pepper Jack cheese, shredded
1/2 cupcilantro leaves
1Extra salsa for serving (optional)

Saved

Steps

15 mins

1

Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.
2

Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3

Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quesadillas. Allow skillet to cool slightly if it becomes too hot.
4

To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy)