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BLACK BEAN QUESADILLAS by www.country-cooking.com
15 ounces Can black beans -- drained
1/4 cup Chopped tomato
3 tablespoons Chopped cilantro
12 each Black olives, pitted -- sliced
8 each 6" wholewheat tortillas
4 ounces Soy cheese/jalapeno jack -- - shredded
32 each 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.
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