BEAN QUESADILLAS

Bean Quesadillas image

"My husband and I created this recipe to use up vegetables from our garden; now we make it monthly," relates Susan Dippel of Macomb, Michigan. "You can use any vegetables you have on hand and adjust the seasonings to your liking. Serve it as a main dish or an appetizer."

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
4 flour tortillas (6 inches)
1/2 cup salsa
1/2 cup chopped sweet yellow or orange pepper
1 jalapeno pepper, seeded and chopped
1 to 2 garlic cloves, minced
1 cup shredded reduced-fat Mexican cheese blend
1/8 teaspoon hot pepper sauce
1-1/2 teaspoons minced fresh cilantro

Steps:

Mash beans until almost smooth; spread over two tortillas. Layer each with salsa, yellow pepper, jalapeno, garlic, cheese, pepper sauce and cilantro. Top with remaining tortillas. , Place on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until cheese is melted. Cut each quesadilla into four wedges.

Nutrition Facts : Calories 285 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 748mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges