Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

"Before he tried these quesadillas, my boyfriend wouldn't eat beans. Now, he can't get enough of them! All of my health-conscious friends love this creamy, flavorful dish. The key ingredient is the cumin: It brings everything together."CL Reader.

Recipe by Cooking Light June 2001


Recipe Summary

8 servings (serving size: 3 quesadilla wedges, 1 tablespoon sour cream, and 1 tablespoon salsa)


Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the cilantro and goat cheese.

  • Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.

  • Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.

Nutrition Facts

279 calories; calories from fat 24%; fat 7.3g; saturated fat 2.8g; mono fat 2.6g; poly fat 1.4g; protein 12.8g; carbohydrates 41.3g; fiber 5g; cholesterol 13mg; iron 3.2mg; sodium 662mg; calcium 152mg.