Bean-cheese-quesadillas Recipe
Ingredients:
- Amounts are per quesadilla
- 1/8 cup Shredded non fat cheese (eg Healthy Choice Mozzarella)
- 1/4 cup rinsed canned beans (eg Romano or pinto beans)
- 5 thin jalopeno pepper rings (fresh or pickled)
- 1 tbs chopped fresh cilantro (corriander)
- 1 tbs grainy french mustard
- * Chile powder or ground cumin can be added for extra flavor.
- 2 corn tortillas (FF)
Directions:
- Spread mustard on tortilla and top with beans, cheese, jalopeno and
- corriander and top tortilla. 'Fry' in nonstick pan (maybe with a quick
- squirt of *** spray) or bake on non stick pan at 400F turning once. Both
- sides should look toasty and golden and the cheese should be melted. Serve
- with chopped tomato, onion, cucumber, lettuce and salsa.
- These are really filling! However, my dearest (a very fit cyclist) is able
- to consume 7 or 8 of them at a sitting so I usually make them several at a
- time in the oven.
- I also use this mixture as a pizza topping, adding chopped peppers, grated
- carrot, onions and tomatoes. Really yummy! (I've converted many friends
- to grated carrot pizzas...)
- kwlacto lacto