INGREDIENTS
Nonstick cooking spray
4
(8-inch) flour tortillas
3/4
cup (3 ounces) shredded reduced-fat Monterey Jack or Cheddar cheese
1/2
cup canned black beans, rinsed and drained
2
green onions with tops, sliced
1/4
cup chopped fresh cilantro
1/2
teaspoon ground cumin
1/2
cup salsa
2
tablespoons plus 2 teaspoons fat-free sour cream
Chopped fresh cilantro (optional)
PREPARATION:
- Preheat oven to 450°F. Spray large nonstick baking sheet with nonstick cooking spray. Place 2 tortillas on prepared baking sheet; sprinkle each with half the cheese.
- Combine beans, green onions, cilantro and cumin in small bowl; mix lightly. Spoon bean mixture evenly over cheese; top with remaining tortillas. Spray tops with cooking spray.
- Bake 10 to 12 minutes or until cheese is melted and tortillas are lightly browned. Cut into quarters; top each tortilla wedge with 1 tablespoon salsa and 1 teaspoon sour cream. Transfer to serving plate. Garnish with chopped fresh cilantro.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 quesadilla wedge (with 1 tablespoon salsa and 1 teaspoon sour cream) without garnish
Sodium
259 mg
Protein
7 g
Fiber
1 g
Carbohydrate
13 g
Cholesterol
8 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
30 %
Calories
105
DIETARY EXCHANGE:
Meat
1/2
Starch
1
