Black Bean Quesadillas

By KRed

A quick, no fuss meal. Note: for a take on the sweet and savory theme, try adding diced mango to the bean filling.

Other combos: Apples and cheddar cheese; chicken, sauteed mushrooms and Monterey Jack; Sun-dried tomatoes, mozzarella and basil.

Ingredients

• 1/2 c. low-fat sour cream (or hummus)
• 1/2 c. store-bought salsa
• 1 (19-oz.) can black beans, rinsed and drained
• 1 c. grated Monterey Jack cheese
• 1/2 c. chopped cilantro
• 1/4 c. chopped white onion
• 1 c. corn (approx)
• 2 Tbsp lime juice
• 1/2 tsp salt
• 4 (10-in.) whole-grain flour tortillas
• 1 Tbsp. vegetable oil, divided
• optional: can ro-tel original, peppers

Preparation

Step 1

In a small bowl, whisk together the sour cream and salsa. Set aside.

Toss together beans, cheese, cilantro, onion, lime juice and salt. Brush one side of the tortillas with the oil. divide mixture evenly over half of each tortilla on the unoiled side then fold tortillas in half.

Heat large skillet over medium heat. (I see to cook too high - go less than 6) cook the quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total.

We weren't sure where to put the salsa/sourcream mixture. We used it as a dip which was quite good. Might try spreading it on the tortilla before filling with the other stuff next time. Included chicken with the other toppings too.

Second time I made I spread inside of tortilla with hummus and mango salsa before adding the bean toppings. It was great.