These basic quesadillas come together quickly and adapt well to many variations. Add salsa, sautéed onions or peppers and diced red or white onion, if you like. Serve with a green salad for dinner or alone as a hearty after-school snack.
- 2 (8-inch) flour tortillas
- 1/4 cup grated Monterey Jack or cheddar cheese
- 1/2 cup cooked and drained black beans
- 2 tablespoons coarsely chopped fresh cilantro
Set a heavy skillet over medium heat. When hot, add a tortilla and warm. Flip tortilla. Sprinkle half of the cheese evenly over tortilla. Lightly cover cheese with half of the beans and cilantro. Top with a second tortilla. Flip and warm on the second side. When beans are hot and cheese is melted, slide quesadilla onto a cutting board and slice into four wedges.
Per serving: 1 quesadilla, 240 calories (70 from fat), 8g total fat, 2.5g saturated fat, 15mg cholesterol, 540mg sodium, 31g carbohydrates (4g dietary fiber, 1g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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