Black Bean Quesadillas
serves 4
1 15-ounce can black beans, rinsed
1/2 cup fresh salsa, divided
4 8-inch whole-wheat tortillas
2 teaspoons EVOO, divided
1 ripe avocado, diced
4 tbsp Greek plain yogurt
1.Combine beans and 1/4 cup salsa in a medium bowl. Place tortillas on a
work surface. Spread 1/2 cup filling on half of each tortilla. Fold
tortillas in half, pressing gently to flatten.
2.Heat 1 teaspoon oil
in a large nonstick skillet over medium heat. Add 2 quesadillas and
cook, turning once, until golden on both sides, 2 to 4 minutes total.
Transfer to a cutting board and tent with foil to keep warm. Repeat with
the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas
with avocado and the remaining salsa and top with yogurt.
1/2 cup fresh salsa, divided
4 8-inch whole-wheat tortillas
2 teaspoons EVOO, divided
1 ripe avocado, diced
4 tbsp Greek plain yogurt
1.Combine beans and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2.Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa and top with yogurt.
No comments:
Post a Comment