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    Fiesta Quesadilla with Black Beans

    Source of Recipe


    List of Ingredients

    For the salsa:
    1/2 cup chopped tomatoes
    3 tablespoons chopped red onion
    1 teaspoon minced jalapeņo chili pepper, or to taste
    3 tablespoons diced red or green peppers
    1 teaspoon chopped fresh cilantro leaves
    1 tablespoon fresh lime juice
    salt to taste
    freshly ground black pepper
    hot sauce (optional), to taste

    For the quesadillas:
    4 large whole wheat flour tortillas
    1 cup low-fat Monterey jack cheese
    1 15-ounce can black beans, drained and rinsed
    2 tablespoons chopped fresh cilantro leaves
    3/4 cup chopped red onion
    3/4 cup chopped tomatoes


    For the salsa:
    1. In a mixing bowl, combine all of the ingredients. (This can be made up to 2 days in advance and stored in the refrigerator.)

    For the quesadillas:
    1. Preheat the oven to 200°F.
    2. Lay the tortillas out on a work surface and arrange the cheese, beans, cilantro, red onion and tomatoes on half of each tortilla. Fold the tortilla in half to cover the filling.
    3. Heat a large non-stick skillet over medium heat. Carefully cook one quesadilla at a time in the skillet until lightly browned on both sides. Transfer the browned quesadillas to a baking sheet and keep warm in the oven while cooking the rest.
    4. Slice each quesadilla into 4 wedges and serve with salsa and sour cream.




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