Black-bean quesadillas

Name: Black-bean quesadillas
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 red bell pepper; 2 tsp olive oil; 1 onion, finely chopped; 2 garlic cloves, finely minced; 540-mL can black beans; 1 cup salsa; 1 tsp ground cumin; 1/4 cup chopped cilantro; 1 cup grated Monterey Jack, preferably light; 8 7-in. whole-wheat tortillas

Prep Time15 min
Total Time15 min
Makes4 servings

*PLUS Cooking time: 12 minutes

By Chatelaine

Ingredients

1 red bell pepper
2 tsp olive oil
1 onion, finely chopped
2 garlic cloves, finely minced
540-mL can black beans
1 cup salsa
1 tsp ground cumin
1/4 cup chopped cilantro
1 cup grated Monterey Jack, preferably light
8 7-in. whole-wheat tortillas

Instructions

Preheat oven to 350F (180C). Core and seed pepper. Dice into 1/4-inch (0.5-cm) pieces. Heat oil in a large frying pan set over medium heat. Add onion. Stir often until soft, about 3 minutes. Stir in pepper and garlic. Cook, stirring occasionally, about 2 minutes. Rinse and drain beans, then add with salsa and cumin. Stir occasionally until beans are hot, about 3 minutes. Remove from heat. In a bowl, mix coriander and cheese. Place a tortilla in a medium-size non-stick frying pan set over medium heat. Spoon one-quarter of bean mixture overtop. Sprinkle with one-quarter of cheese mixture. Cover with a tortilla. Press down. Cook until bottom tortilla is golden, about 2 minutes. Using a large spatula, flip over. Brown other side, 2 minutes. Place on a baking sheet. Keep warm in oven. Repeat with remaining tortillas. Cut quesadillas into quarters.

Nutrition (per serving)

Calories 632, Protein 35.8g, Carbohydrates 79.2g, Fat 19.7g, Fibre 10.4g, Sodium 1200mg.

FILED UNDER:

Healthy Recipes Mexican appetizer lunch vegetables sandwiches stovetop

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