BLACK BEAN QUESADILLAS
"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 30 wedges.
Number Of Ingredients 5
Steps:
- In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BLACK BEAN QUESADILLA
Steps:
- Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
- In a large bowl, mix all ingredients.
FIESTA BLACK BEAN QUESADILLAS
I found this on a healthy lifestyle website somewhere and adapted it to our taste. They were very good and filling. I made a triple batch of the salsa and a double batch of the quesadillas, as the recipe is more of a snack or lunch size serving. The salsa was good on the quesadillas, but I think it could use some additional seasoning. I'll likely play around with it and update it here if I like the results.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
- Heat oven to 200* F.
- Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
- Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
- Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
- Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
- Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.
Nutrition Facts : Calories 224.7, Fat 6.8, SaturatedFat 4.1, Cholesterol 18.4, Sodium 173.8, Carbohydrate 26.2, Fiber 8.6, Sugar 3.8, Protein 16.2
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
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