You are here

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).

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 787 Calories from Fat 189

% Daily Value*

Total Fat 21 g32.5%

Saturated Fat 12.6 g63%

Trans Fat 0 g

Cholesterol 71.4 mg23.8%

Sodium 3425.2 mg142.7%

Total Carbohydrates 97 g32.2%

Dietary Fiber 22.8 g91%

Sugars 26.3 g

Protein 53 g106.8%

Vitamin A 93.5% Vitamin C 58%

Calcium 126.7% Iron 32.5%

*Based on a 2000 Calorie diet

Bakced Quesadillas Recipe