Pinto Bean Quesadillas

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Category : Appetizers And Snacks

Recipe : Pinto Bean Quesadillas

Makes 4 servings

These easy quesadillas will be a hit with everyone in the house. If you like them really
spicy, add some extra jalapenos. Feel free to experiment using different kinds of beans,
too.

One 19-ounce can pinto beans, rinsed and drained
1 jalapeno pepper, seeded, deveined and minced (wear gloves to prevent irritation)
1 tablespoon cider vinegar
Four 6" flour tortillas
1/4 cup shredded extra-sharp cheddar cheese
1 tomato, thinly sliced
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper

In a blender or food processor, puree the beans, jalapeno and vinegar.
Spread the bean mixture over the tortillas and sprinkle with the cheese. Arrange the
tomato slices over one side of each tortilla; sprinkle with the garlic and pepper. Fold
the tortillas in half, pressing flat.
In a small nonstick skillet, heat the tor- tillas, one at a time, pressing down with a
spatula, until golden, about 2 minutes on each side. Cut into triangles.

SERVING PROVIDES: 1 Bread, 2 Protein/Milks.

PER SERVING: 250 Calories, 6 g Total Fat, 2 g Saturated Fat, 10 mg Cholesterol, 527 mg
Sodium, 38 g Total Carbohydrate, 6 g Dietary Fiber, 11 g Protein, 162 mg Calcium