Black bean quesadillas

Yield: 4 servings

Measure Ingredient
15 ounces Can black beans, drained
¼ cup Chopped tomato
3 tablespoons Chopped cilantro
12 eaches Black olives, pitted, sliced
8 eaches 6\" wholewheat tortillas
4 ounces Soy cheese/jalapeno jack, shredded
32 eaches Spinach leaves, shredded
4 tablespoons Hot salsa

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 ungreased cookie sheet for 12 minutes. Cut into wedges & serve.

"Vegetarian Times" July, 1993

Similar recipes