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Black Bean Quesadillas

Black Bean Quesadillas

The salsa does more than bring a spicy kick; along with the spinach and whole-wheat tortilla, it contributes fiber. The beans do, too -- and they also lend a protein boost.

Body+Soul, 2008 http://www.marthastewart.com/130960/black-bean-quesadillas
3.6
Rated
72100(5)5
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 1

Ingredients

    • 1/2 cup canned black beans, drained and rinsed, mashed with a fork
    • 2 whole-wheat tortillas (8-inch)
    • 1/2 cup thawed frozen spinach, squeezed dry
    • 1/2 cup shredded, reduced-fat pepper-jack cheese (2 ounces)
    • Coarse salt and ground pepper
    • 1/2 cup fresh salsa, for serving

Directions

  1. Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings.
  2. When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.

Cook's Note

Night before: Assemble the quesadillas, place in a portable container, and put in the fridge. Using frozen spinach saves on cooking time.

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