nutritional information

Per Quesadilla:

  • Calories: 295
  • Protein: 12 g
  • Total Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 43 g
  • Cholesterol: 16 mg
  • Sodium: 664 mg
  • Fiber: 10 g
  • Sugar: 2 g

Bean and Salsa Quesadillas

Serves 4

30 minutes or fewer

Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling.
  • 1½ cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained
  • ½ cup prepared salsa
  • 3 oz. reduced-fat cream cheese (6 Tbs.)
  • ¼ cup jarred roasted red peppers, rinsed, drained, and chopped
  • 2 green onions, chopped (¼ cup)
  • 2 Tbs. chopped cilantro
  • 4 8-inch whole-wheat or multi-grain tortillas

1. Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.

2. Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges. Fold over tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)

3. Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.

April/May 2014 p.32

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comments

I just realized I misread the recipe and there IS a measurement amount. Sorry for the earlier comment.

Karen - 2014-04-03 21:21:08

What size jar of roasted red peppers? Better yet-also list a weight or amount for that ingredient. Thanks!

Karen - 2014-04-03 21:02:52