We used this as a side dish for a Mexican dinner. It was excellent and very filling. It would be great for a nice light dinner too.
BLACK BEAN QUESADILLAS WITH CORN SALSA
www.RecipeGirl.com
SALSA:
1 cup frozen whole- kernel corn
½ cup chopped fresh cilantro
2 Tbs fresh lime juice
½ tsp minced garlic
1 large red bell pepper, seeded, ribs removed & chopped
QUESADILLAS:
1 Tbs olive oil
1 tsp minced garlic
2 cups chopped Roma tomatoes
½ cup chopped fresh cilantro
One (15 ounce) can black beans, drained & rinsed
Four (8-inch) flour tortillas
cooking spray
¾ cup (3 ounces) preshredded Mexican blend cheese
1. Prepare salsa first: Combine all ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Set aside until ready to serve.
2. Preheat broiler.
3. Heat olive oil in a large skillet over medium- high heat. Add garlic; sauté 30 seconds. Add tomatoes, cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with ½ cup bean mixture and 3 Tbsp. cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown.
4. Cut tortillas into 3 wedges and top with salsa.
Servings: 4
Cooking Tips
*Reduce fat further by using fat-free flour tortillas and reduced-fat or fat-free cheese.
Nutrition Facts
Amount Per Serving
Calories 432
Calories From Fat (29%) 124
Total Fat 13.94g
Saturated Fat 5.07g
Cholesterol 18.86mg
Sodium 566.76mg
Potassium 758.88mg
Carbohydrates 61.08g
Dietary Fiber 10.25g
Sugar 5.48g
Net Carbohydrates 50.83g
Protein 19.50g
WW Points 9
Recipe Source: Adapted from Cooking Light
