Fiesta Black Bean Quesadillas

Salsa

• 1/2 cup chopped tomato
• 3 tablespoons chopped red onion
• 1 teaspoon minced jalapeno (or to taste)
• 3 tablespoons diced red bell pepper
• 1 teaspoon chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• salt
• fresh ground pepper

Quesadillas

• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro leaves
• 3/4 cup chopped red onion
• 3/4 cup chopped tomato
• 1 garlic clove, 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 tortilla
• 1 cup low-fat monterey jack cheese
• nonfat sour cream, as desired (to garnish)

Directions

1. 1

   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).

2. 2

   Heat oven to 200* F.

3. 3

   Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.

4. 4

   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.

5. 5

   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.

6. 6

   Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.

7. 7

   Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.