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| Chef | |
| Submitted | September 9th 2010 |
| Cuisine | Mexican |
| Category | Main Course |
| Level | Beginner |
| Servings | 8 |
| Rating |
Ingredients
2 Teaspoons Olive Oil, divided
1 Cup Chopped Onion
2 Cloves Garlic
1 Cup Salsa
1 (19-oz) Can Black Beans, Undrained
1 (4 oz) Package Goat Cheese
8 (8 inch) Flour Tortillas
1/2 Cup Fat-free Sour Cream
Directions
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
Add the onion and garlic, and saute for 3 minutes
Stir in salsa and beans and bring to boil
Reduce heat, and simmer for 5 minutes until thick
Mash the bean mixture slightly with a potatoe masher
Remove from heat and stir in goat cheese
Spread the bean mixture evenly over 4 tortillas, top each with 1 tortilla, press gently
Heat 1/4 teaspoon olive oil in pan over medium-high heat
Add 1 quesadilla and cook for 2 minutes on each side
Repeat with each quesadilla and cut each into 6 wedges
Serve with fat-free sour cream and 1/2 cup salsa
Serving Size: 3 wedges, 1 tablespoon sour cream, 1 tablespoon salsa Nutritional Content: Cal 279 Fat 7.3g Sat Fat 2.8g Protein 12.8g Carb 41.3g
Add the onion and garlic, and saute for 3 minutes
Stir in salsa and beans and bring to boil
Reduce heat, and simmer for 5 minutes until thick
Mash the bean mixture slightly with a potatoe masher
Remove from heat and stir in goat cheese
Spread the bean mixture evenly over 4 tortillas, top each with 1 tortilla, press gently
Heat 1/4 teaspoon olive oil in pan over medium-high heat
Add 1 quesadilla and cook for 2 minutes on each side
Repeat with each quesadilla and cut each into 6 wedges
Serve with fat-free sour cream and 1/2 cup salsa
Serving Size: 3 wedges, 1 tablespoon sour cream, 1 tablespoon salsa Nutritional Content: Cal 279 Fat 7.3g Sat Fat 2.8g Protein 12.8g Carb 41.3g