| Black Bean Quesadillas
15 ounce can of black beans, drained
1/4 cup of chopped tomato
3 tablespoons of chopped cilantro
12 each Black olives, pitted, sliced
Eight 6" whole wheat tortillas
4 ounces of soy cheese/jalapeno jack, shredded
32 each Spinach leaves, shredded
4 tablespoons of hot salsa |
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Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas. Preheat oven to 350F. Bake tortillas on un-greased cookie sheet for 12 minutes. Cut into wedges & serve. "Vegetarian Times" July, 1993
Servings: 4
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