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 |