1 cup canned Great Northern beans, rinsed and drained
1/2 teaspoon ground cumin
8 (8-inch) flour tortillas
4 teaspoons chopped pickled jalapeño peppers
1/2 cup canned chopped green chiles
1/4 cup canned black beans, rinsed and drained
8 (1/8-inch-thick) slices tomato
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese
4 teaspoons minced fresh cilantro
1 (8-ounce) carton plain low-fat yogurt
How to Make It
Combine beans and ground cumin in a small bowl.
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.
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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.
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