INGREDIENTS
24 ounce can black beans, rinsed and drained
1 cup coarsely grated low-fat
1 item Monterey Jack cheese
1 item thinly sliced jalapeño pepper
8 item small tortillas (7-inch)
2 teaspoon olive oil
1 cup cubed avocado
1 tablespoon fresh lime juice
½ teaspoon salt (optional)
24 ounce can black beans, rinsed and drained
1 cup coarsely grated low-fat
1 item Monterey Jack cheese
1 item thinly sliced jalapeño pepper
8 item small tortillas (7-inch)
2 teaspoon olive oil
1 cup cubed avocado
1 tablespoon fresh lime juice
½ teaspoon salt (optional)
PREPARATION
Mash half the black beans with potato masher until smooth, and mix with remaining whole beans. Spread equal parts beans, cheese and jalapeños on four tortillas. Stack a second tortilla on top of the filling. Heat 1 teaspoon of oil in a large nonstick sauté pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close. Cook 2 to 4 minutes on both sides. Repeat with the remaining two quesadillas. Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.
YIELD
4 Serving/s
Nutritional Information
Per serving: 380 calories, 47 grams carbohydrate, 15 milligrams cholesterol, 16 grams fat, 17 grams protein, 807 milligrams sodium.
