Ingredients:
1/2 cup chopped tomatoes
3 tablespoons chopped red onions
1 teaspoon minced jalapenos ( or to taste)
3 tablespoons diced red bell peppers
1 teaspoon chopped fresh cilantro leaves
1 tablespoon fresh lime juice
salt
fresh ground pepper
1 (15 ounce) cans black beans, rinsed and drained
2 tablespoons chopped fresh cilantro leaves
3/4 cup chopped red onions
3/4 cup chopped tomatoes
1 garlic cloves, minced
1/4 teaspoon ground cumin
1/2 teaspoon adobo seasoning ( Mexican seasoning with oregano, cumin, and other seasonings)
salt
fresh ground pepper
4 large whole wheat tortillas
1 cup low-fat monterey jack cheese
nonfat sour cream, as desired ( to garnish)
Directions:
Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
Heat oven to 200* F.
Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.