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Black Bean and Spinach Quesadillas




Source of Recipe


Carolyn Reynolds


List of Ingredients




1 1/2 teaspoons olive oil
2 tablespoons finely chopped onion
2 tablespoons seeded and finely chopped jalapeno pepper
1 teaspoon minced garlic
6-8 cherry tomatoes, quartered
1 can (14 1/2 ounces) black beans
1 cup fresh or frozen corn, optional
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
4 flour tortillas (8- to 10-inch diameter)
1 cup fresh baby spinach leaves
1/2 cup grated sharp Cheddar cheese



Recipe



Heat olive oil in large, heavy non-stick skillet. Stir in chopped onion and jalapeno pepper; saute 1 minute. Stir in garlic and cherry tomatoes and continue to saute about 2 more minutes or until onion has softened but is not browned.
Add black beans with liquid and corn, if desired. Stir in cayenne pepper, oregano and cumin. Cook over medium-high heat until liquid has mostly evaporated, about 5 to 7 minutes.
Heat griddle or large skillet. Meanwhile, place one tortilla on a plate, top with half the bean mixture, half the spinach and half the grated cheese. Place a second tortilla on top. Slide tortilla stack onto griddle or into the skillet and cook over medium-high heat until lightly browned on bottom, about 1 minute.
With two spatulas, turn tortilla over (or place plate on top of tortilla, invert quesadilla onto plate and slide back onto griddle) to brown other side, about 1 minute. Remove from pan and cut into wedges. Repeat with other two tortillas and remaining beans, spinach and cheese.

Serve with fresh salsa.
Makes 2 large quesadillas.

Per serving: 697 calories; 21.1 g fat (8.3 g saturated fat; 27 percent calories from fat); 110 g carbohydrates; 30 mg cholesterol; 1,585 mg sodium; 28.4 g protein; 19 g fiber.
Preparation time: 5-8 minutes