Pinto Bean Quesadilla

January 10th, 2012 | Posted by Milana in Lunch/Dinner - (0 Comments)

This is one of those once-in-a-blue meals that I make on a busy day. Even though my version is still more nutritious than the average, the sodium content is still relatively high. However, I must say that these are one of my families constant requests.

INGREDIENTS:

2 cups packed shredded Montery Jack cheese

2 tsp chili powder

1 15oz. can Low Sodium Pinto Beans , rinsed and drained

1/2 cup chopped red onion

1/2 cup chopped fresh cilantro

4- 8 inch whole wheat flour tortillas

DIRECTIONS:

Preheat oven to 375F. Toss the cheese with the chili powder in a large bowl until well blended. Add beans, onions and cilantro and toss. Arrange 2 tortillas on a baking sheet. Press half of the cheese filling over each tortilla, leaving 1/4 inch border at edges. Firmly press second tortilla on top of each. Bake for 15 min or until edges are crisp and cheese is melted through. Cut each quesadilla into 6 wedges and enjoy!

Calories 446.7
  Total Fat 12.8 g
  Saturated Fat 5.7 g
  Polyunsaturated Fat 0.2 g
  Monounsaturated Fat 0.1 g
  Cholesterol 24.0 mg
  Sodium 1,428.8 mg
  Potassium 90.1 mg
  Total Carbohydrate 63.1 g
  Dietary Fiber 17.3 g
  Sugars 4.5 g
  Protein 27.8 g
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Rating: 5.0/5 (4 votes cast)