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

How to Make It

Step 1

Combine beans and ground cumin in a small bowl.

Step 2

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.

Step 3

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.

Step 4

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.

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Ratings & Reviews

sukeedog's Review

February 15, 2014

Lili316's Review

February 17, 2009
These quesadillas were great! It's a nice change from the typical Mexican flavors but still very flavorful. I added chopped chicken and left out the jalapenos, and subbed sour cream for the yogurt. I also mashed the black and white beans together before spreading them on the tortilla, which seemed easier than what the recipe instructions say.