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

Jean Kressy
Recipe by Cooking Light May 1995

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Credit: Lee Isaacs; Styling: Cindy Manning Barr

Recipe Summary

Yield:
4 servings (serving size: 4 wedges and 2 tablespoons sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

475 calories; calories from fat 14%; fat 7.4g; saturated fat 4.2g; mono fat 2g; poly fat 0.5g; protein 20.9g; carbohydrates 82g; fiber 5.8g; cholesterol 17mg; iron 3mg; sodium 1319mg; calcium 219mg.
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