Photo: Lee Isaacs; Styling: Cindy Manning Barr
Yield
4 servings (serving size: 4 wedges and 2 tablespoons sour cream)

Because this recipe calls for canned beans, it's higher in sodium. You can lower the sodium by cooking dried beans.

How to Make It

Step 1

Combine first 4 ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas.

Step 2

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side or until golden. Remove quesadilla from skillet; set aside, and keep warm. Repeat procedure with remaining quesadillas.

Step 3

Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with cilantro sprigs and jalapeño peppers, if desired.

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