2 cans (15 oz. each) black beans, rinsed & drained
1 c. salsa
10 flour tortillas (8-inch size)
2 c. (8 oz.) shredded Colby-Jack cheese
In a bowl, mash the beans; add salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with remaining tortillas. Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and salsa.
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Tips: This is a great, filling meal if you sometime prefer a meatless option. Any cheese that goes with Mexican food will go great with these quesadillas including cheddar, Monterey Jack, Pepper Jack or any Mexican blend pre-grated cheese. Ten-inch tortillas can also be used if that's what you have on hand but your beans will be spread a little thin. I find the easiest way to cut these it with a pizza cutter. I also shared this recipe at Tidy Mom's I'm Lovin' It Fridays.
Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes
1 comments:
Thank you for sharing this recipe, that sounds so good! :D
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