Spinach-And-Black Bean Quesadillas

Oxmoor House
5 servings (serving size: 1 quesadilla and 2 tablespoons sour cream)


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Cooking spray
1 teaspoon light butter
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) package pre-sliced mushrooms
1 0 (8-inch) flour tortillas
5 tablespoons tub-style light cream cheese
1 (15-ounce) can black beans, rinsed and drained
3/4 cup (3 ounces) reduced-fat shredded Monterey Jack cheese
1/2 cup reduced-fat sour cream


Place a large skillet coated with cooking spray over medium-high heat until hot. Add butter, spinach, and mushrooms; sauté until mushrooms are tender. Remove from heat.

Spread each of 5 tortillas with 1 tablespoon cream cheese; sprinkle evenly with spinach mixture, beans, and cheese. Top each with a tortilla.

Recoat pan with cooking spray; place over medium-high heat until hot. Carefully place 1 quesadilla in pan; cook 2 minutes on each side or until golden, pressing down with a spatula. Repeat procedure with remaining quesadillas, coating pan with cooking spray before adding each. Serve immediately with sour cream.

Created date

March 2010

Nutritional Information

Calories 402
Fat 7 g
Satfat 4.4 g
Protein 20.2 g
Carbohydrate 64.2 g
Cholesterol 23 mg
Iron 5 mg
Sodium 1041 mg
Caloriesfromfat 16 %
Fiber 7.2 g
Calcium 290 mg