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Bakced Quesadillas

Healthycooking's picture
  Canned black beans 15 Ounce, drained, rinsed well (1 Can)
  Nonfat mayonnaise 60 Milliliter (1/4 Cup)
  Wine vinegar 2 Teaspoon
  Chili powder 1 Teaspoon
  Nonfat flour tortillas 4 (7 Inch Size)
  Shredded reduced fat jack cheese/Sharp cheddar cheese 4 Ounce (1 Cup Or 115 Gram)
  Firm ripe tomatoes 4 Ounce, chopped (2 Small Pear Type Tomatoes)
  Chopped red onion 85 Gram (1/3 Cup)
  Cilantro leaves 15 Gram (1/3 Cup)
  Tomatillo salsa 120 Milliliter (1/3 Cup, Purchased / Homemade, Green One)

1. In a medium-size bowl, coarsely mash beans. Add mayonnaise, vinegar, and chili powder; stir until well blended.
2. Lightly brush both sides of each tortilla with water. Spoon a fourth of the bean mixture over half of each tortilla; evenly sprinkle a fourth each of the cheese, tomatoes, onion, and cilantro over bean mixture on each tortilla. Fold plain half of tortilla over to cover filling.
3. Set quesadillas slightly apart on a lightly greased 12- by 15-inch (30- by 38-cm) baking sheet. Bake in a 500°F (260°C) oven until crisp and golden (about 7 minutes).

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Bakced Quesadillas Recipe