Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light August 1997

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Recipe Summary

Yield:
4 servings (serving size: 1 quesadilla and 1 tablespoon yogurt cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beans and ground cumin in a small bowl.

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  • Place 1/4 cup bean mixture on each of 4 tortillas; mash with a fork to within 1/2-inch of the sides. Sprinkle each portion with 1 teaspoon jalapeños; top with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato slices on each portion; top with 3 tablespoons cheese, 1 teaspoon cilantro, and remaining tortillas.

  • Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate.

  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet. Set aside; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with yogurt cheese.

Nutrition Facts

498 calories; calories from fat 22%; fat 12.2g; saturated fat 4.1g; mono fat 4.1g; poly fat 2.9g; protein 23.6g; carbohydrates 74.2g; fiber 6g; cholesterol 18mg; iron 5.1mg; sodium 826mg; calcium 457mg.
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