Recipe by Halcyon Eve
I found this on a healthy lifestyle website somewhere and adapted it to our taste. They were very good and filling. I made a triple batch of the salsa and a double batch of the quesadillas, as the recipe is more of a snack or lunch size serving. The salsa was good on the quesadillas, but I think it could use some additional seasoning. I'll likely play around with it and update it here if I like the results.
Top Review by breezermom
I wanted something quick and easy to prepare tonight, and this fit the bill. I probably stuffed mine more that the recipe calls for, because mine only made 2 quesadillas. I heated my bean mixture up before placing on the tortilla..I wanted to be sure they were hot on the inside once the tortillas were brown. I also added a diced jalapeno. Made for Everyday is a Holiday tag!
- 1⁄2 cup chopped tomato
- 3 tablespoons chopped red onions
- 1 teaspoon minced jalapeno (or to taste)
- 3 tablespoons diced red bell peppers
- 1 teaspoon chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- fresh ground pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 2 tablespoons chopped fresh cilantro leaves
- 3⁄4 cup chopped red onion
- 3⁄4 cup chopped tomato
- 1 garlic clove, minced
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon adobo seasoning (Mexican seasoning with oregano, cumin, and other seasonings)
- fresh ground pepper
- 4 large whole wheat tortillas
- 1 cup low-fat monterey jack cheese
- nonfat sour cream, as desired (to garnish)
Directions See How It's Made
- Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
- Heat oven to 200* F.
- Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
- Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
- Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
- Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
- Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.