Black Bean and Spinach Quesadillas


15 ounces can black beans, drained
1/4 cup Chopped tomato
3 tablespoons chopped cilantro
12 black olives, pitted, sliced
8 (6″) whole wheat tortillas
4 ounces jalapeno jack, cheese, shredded
32 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 and serve.


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