Contributed By: MAB
Bon Appetit
Pinto beans bulk up this quesadilla making it great for dinner
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: No Cooking Required
Number of Servings: Single
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
2 cups Packed grated hot pepper Monterey Jack cheese (about 8 oz)
2 teaspoons Chili powder
15 - 16 oz Can pinto beans, rinsed, drained
1/3 cup Chopped onion
1/3 cup Chopped fresh cilantro
4 8-inch flour tortillas
Preparation
Preheat oven to 375. Toss cheese and chili powder in large bowl until well blended. Add beans, onion and cilantro and toss to blend.
Arrange 2 tortillas on baking sheet. Press half of cheese filling over each tortilla, leaving 3/4 inch border at edges. Firmly press second tortilla atop each. Bake until cheese melts and filling is heated through, about 10 minutes.
Cut each quesadilla into 6 wedges. Transfer wedges to plates and serve.
Cook's Notes
Nutrition Information
Calories: 497
;
Total Fat: 21 g
;
Saturated Fat: 11 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 50 g
;
Protein: 28 g
;
Vitamin A: 1670 IU
;
Vitamin C: 7 mg
;
Calcium: 528 mg
;
Sodium: 566 mg
;
Iron: 6 mg
;
Fiber: 11 g