Nutrition Facts

Serving Size1
Total Fat15 g
Saturated Fat5 g
Sodium495 mg
Total Carbohydrate64 g
Dietary Fiber11 g
Protein21 g

Servings and Times


Ingredients and Preparation

Canola oil2 teaspoons
Yellow onion, diced½
Medium red bell pepper, diced½
Black beans, drained½ (15-ounce) can
Cilantro, finely chopped1 tablespoon
Jalapeno, minced (optional)½
Monterey Jack cheese, shredded¼ cup
Low-fat cheddar cheese, shredded¼ cup
Cooking spray
Whole wheat flour tortillas3
  1. Directions
  2. Heat canola oil in a medium nonstick skillet over medium-high heat. Add onion and bell pepper and sauté for 4-5 minutes. Add in the beans and sauté for another minute. Mix in cilantro and jalapeno and remove from heat.
  3. Sprinkle Monterey Jack cheese onto 1½ of the tortillas. Top with pepper, onion, and bean mixture. Sprinkle evenly with remaining cheese and then top the whole tortilla with another tortilla and fold over the remaining tortilla.
  4. Wipe clean the nonstick skillet used in step one. Spray skillet with cooking spray and place over medium heat. Add the whole quesadilla and cook until both sides are browned and cheese is melted, about 2-3 minutes on each side. Repeat with remaining quesadilla half.
  5. Cut into wedges and serve with salsa.