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Black Bean Quesadillas
These Black Bean Quesadillas will satisfy a Tex-Mex craving but with less calories. (Photo: Karina Arnold)
This recipe is great because you can easily add or subtract ingredients to your preference. See the original recipe here, which The website provides a good example of how to make a simple quesadilla. Karina used leftover chicken breast and chopped peppers rather than cheese and ground beef.
2 small whole wheat or corn tortillas (6 inch or fajita size or just use one regular sized tortilla and cut in half)
1 can black beans (look for cans with low sodium content)
½ sliced avocado
½ cup shredded chicken (optional)
¼ cup chopped bell peppers
Chopped cilantro leaves and ground pepper to garnish
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay tortilla on sheet and top with refried beans, shredded chicken, avocado, bell peppers and mozzarella, and then top with another tortilla.
Feel free to replace the chicken with tofu, salmon or any other leftover protein source you have in your home.
Place into oven and bake until the cheese has melted, about 8-10 minutes. Garnish with cilantro, if desired.
Store in cool place when not eating and reheat in pan or microwave to desired warmness.
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