Bean and Salsa Quesadillas

Name: Bean and Salsa Quesadillas
Ingredients: 1 1/2 cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained; 1/2 cup prepared salsa; 3 oz. reduced-fat cream cheese (6 Tbs.); 1/4 cup jarred roasted red peppers, rinsed, drained, and chopped; 2 green onions, chopped ( 1/4 cup); 2 Tbs. chopped cilantro; 4 8-inch whole-wheat or multi-grain tortillas

7 ingredients

6 steps

Ingredients

1 1/2 cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained
1/2 cup prepared salsa
3 oz. reduced-fat cream cheese (6 Tbs.)
1/4 cup jarred roasted red peppers, rinsed, drained, and chopped
2 green onions, chopped ( 1/4 cup)
2 Tbs. chopped cilantro
4 8-inch whole-wheat or multi-grain tortillas

Directions

1

Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.
2

Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges.
3

Fold over tortillas to enclose filling.
4

(If a tortillas edges dont stick together, brush some oil along bottom inside edge.)
5

Coat large skillet with cooking spray, and heat over medium heat.
6

Cook quesadillas in skillet 2 to 3 minutes, turning once.