Easy Cheese & Bean Quesadillas: A Quick & Delicious Recipe

INGREDIENTS

1 can (15 ounces) pinto beans, rinsed and drained 1/2 cup salsa 1 teaspoon chili powder 4 (10-inch) flour tortillas 1 cup (4 ounces) shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro 1/4 cup sour cream

PREPARATION:

1. Place beans in medium saucepan; mash with potato masher or fork. Stir in salsa and chili powder. Cook and stir over medium heat until bubbly. Reduce heat to low. Simmer 5 minutes, adding more salsa if mixture becomes dry.
2. Spray griddle with nonstick cooking spray. Heat over medium heat until hot. Brush 1 tortilla lightly on both sides with water. Heat on griddle until lightly browned. Turn tortilla. Spread with half of bean mixture; sprinkle with 1/2 cup cheese and 2 tablespoons cilantro. Top with a second tortilla and press lightly. Brush top of tortilla with water. Carefully turn quesadilla to brown and crisp second side. Remove from heat; repeat with remaining tortillas. Cut each quesadilla into 6 wedges. Serve with sour cream.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 2 wedges Protein 12 g Fiber 1 g Carbohydrate 25 g Cholesterol 11 mg Total Fat 4 g Calories from Fat 19 % Calories 187 Sodium 570 mg DIETARY EXCHANGE: Starch 1-1/2 Meat 1-1/2