Black Bean and Spinach Quesadillas

By wardcarrie5

WW ponts per quesadillas: 7

Ingredients

• 2 cups refied black beans
• 1/2 cup refrigerated fresh salsa
• olive oil-flavored cooking spray
• 1 (5 or 6 ounce) package fresh baby spinach, coarsely chopped
• 6 garden spinach and vegetable tortillas (lie Tumaro)
• 3/4 cup preshredded reduced fat 4 cheese mexican blend cheese

Preparation

Step 1

1. Combine black beans and 1/2 cup salsa; set aside.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach; satue 2 minute or just until spinach wilts. Remove pan from heat; set aside.
3. Spreadh 1/4 cup black bean mixture on half of each tortilla, leaving a 1/4 inch margin. Top evenly with spinach and cheese. Fold each tortilla in half.
4. Wipe pan dry with a paper towel; heat pan over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 or 3 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut into wedges. Serve with additional salsa, if desired.