Jalapeno Black Bean Quesadillas
Jalapeno Black Bean Quesadillas
Ingredients
- 1 (15oz) can S&W® Jalapeño Black Beans with Lime Juice (do not drain)
- 2 tablespoons chopped fresh cilantro
- 1 & 1/2 cups (6oz) shredded Cheddar or Mexican blend cheese
- 6 (8-inch) flour tortillas
Jalapeno Black Bean Quesadillas
Over 15g of Protein
Vegetarian
25 min
Total Time
15 min
Prep Time
6
Servings
Ingredients
- 1 (15oz) can S&W® Jalapeño Black Beans with Lime Juice (do not drain)
- 2 tablespoons chopped fresh cilantro
- 1 & 1/2 cups (6oz) shredded Cheddar or Mexican blend cheese
- 6 (8-inch) flour tortillas
Directions
Heat oven to 350°F. Spray large cookie sheet with cooking spray.
Pour beans and sauce into food processor or blender container. Cover and pulse 4 or 5 times until finely chopped. Pour into 8-inch nonstick skillet. Cook over medium heat until bubbly. Reduce heat and simmer 5 minutes or until very thick, stirring frequently. Stir in cilantro.
Spread about 3 tablespoons bean mixture over half of each tortilla. Top each with 1/4 cup cheese; fold over. Place on cookie sheet.
Bake 5 minutes. Turn over; bake 4 to 5 minutes longer or until crisp. Cut in wedges to serve.
Tips: A 1 & 1/2-quart nonstick saucepan can be used for cooking the beans. You might need to cook a few minutes longer.
Cool and refrigerate any leftovers. Crisp and reheat in 350°F oven or in toaster oven.
Serving Suggestion: Garnish with additional cilantro and serve with salsa and/or sour cream.
Serving Size: about 5oz each
Nutritional Information Per Serving:
Calories 270, Total Fat 7g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 5mg, Sodium 900mg, Carb 37g, Fiber 5g, Total Sugar 3g, Added Sugar 1g, Protein 15g, Vitamin D 0%, Calcium 15%, Iron 15%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.