Vegetarian This basic quesadilla comes together quickly and adapts well to many variations. Add salsa, sautéed onion or pepper and diced red or white onion if you like. Pinto or red kidney beans can be substituted for black beans. Serve with a green salad for dinner or alone as a hearty after-school snack. Serves 1 · 2 flour tortillas · 1/4 cup Grated Monterey Jack, queso fresco, cheddar, or goat cheese · 1/2 cup cooked black beans · 1 to 2 tablespoons coarsely chopped cilantro
Set a heavy skillet over medium heat. When hot, add a tortilla and warm. Flip the tortilla. Sprinkle cheese evenly over tortilla. Lightly cover the cheese with black beans and cilantro. Top with a second tortilla. Flip and warm on the second side. When beans are hot and cheese is melted, slide the quesadilla onto a cutting board and slice into four wedges. Nutrition Info Per serving (1 quesadilla/194g-wt.): 430 calories (120 from fat), 14g total fat, 7g saturated fat, 20g protein, 57g total carbohydrate (10g dietary fiber, 1g sugar), 25mg cholesterol, 460mg sodium Recipes from www.wholefoodsmarket.com/recipes