Bushs Black Bean Quesadillas Food

BLACK BEAN QUESADILLA

Black Bean Quesadilla image

Provided by Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups shredded white cheddar
Four 10-inch flour tortillas
Black Bean Filling, recipe follows
1 cup feta
1/2 cup vegetable oil, for grilling
4 cups cooked black turtle beans, drained
2 cups brown rice, cooked
1 cup corn kernels, cooked
1/2 cup sun-dried tomatoes, rehydrated in water
2 tablespoons cumin
2 tablespoons granulated garlic
1 teaspoon hot red pepper sauce
Salt

Steps:

Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
In a large bowl, mix all ingredients.

BLACK BEAN AND CORN QUESADILLAS

Black Bean and Corn Quesadillas image

These are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream! I use dishes like this as a staple on my successful Weight Watchers program.

Provided by CaliforniaJan

Categories Tex Mex

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
3 tablespoons finely chopped onions
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas, look for whole wheat, low calorie
1 1/2 cups shredded monterey jack cheese, divided
salsa, for garnish
sour cream, for topping if desired

Steps:

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 381.8, Fat 15.4, SaturatedFat 7.2, Cholesterol 26.5, Sodium 663.9, Carbohydrate 47.8, Fiber 6.1, Sugar 4.2, Protein 14.5

BLACK BEAN QUESADILLAS

Black Bean Quesadillas image

"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 30 wedges.

Number Of Ingredients 5

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1-2/3 cups salsa, divided
10 flour tortillas (8 inches)
2 cups shredded Colby-Monterey Jack cheese
2/3 cup sour cream

Steps:

In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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Bushs Black Bean Quesadillas Food

BLACK BEAN QUESADILLA

BLACK BEAN AND CORN QUESADILLAS

These are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream! I use dishes like this as a staple on my successful Weight Watchers program.

BLACK BEAN QUESADILLAS

"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."

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