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Black Bean Quesadilla




Source of Recipe


The View Jenny Jones Cookbook


List of Ingredients




Black Bean Quesadilla
Makes 1 or 2 servings per quesadilla

For each quesadilla you'll need:
½ cup shredded reduced-fat Monterey Jack cheese
½ cup canned black beans, drained
¼ cup canned diced green chiles
2 flour tortillas
Canola or olive oil, for greasing pan

1. Spread the cheese, beans, and chiles on 1 tortilla and top with the other.

2. Preheat a nonstick skillet over medium-low heat and brush with a little oil. Place the quesadilla in the skillet and cook until the cheese starts to melt, about 5 minutes. Flip the quesadilla over by using a large spatula or just slide it onto a dinner plate, cover with another plate, turn it over, and slide it back onto the pan. Cook for another 4 to 5 minutes. Remove to a plate and cut into serving wedges.

HEALTH BENEFITS: Beans are known to lower cholesterol levels and to stabilize blood sugar. They may help prevent heart disease, diabetes, and cancer. The hotter the chile peppers, the more protection you may be getting from blood clots, heart disease, arthritis, and asthma. Chile peppers boost your metabolism to help burn fat. Both the beans and cheese are high in calcium for strong bones.

Recipe