Black Bean Quesadillas
You won't miss all the artery-clogging queso in my vegetarian version of this Mexican favorite. These pack whole grains, protein, heart-healthy fats and amazing taste.
whole wheat flour tortillas (I found low-carb ones)
1 15 oz can black beans, rinsed and drained
1 small yellow onion, chopped
1 clove garlic, crushed
1/3 cup red bell pepper, chopped
1/2 cup frozen corn kernels
1/4 cup low fat cheese
1/2 cup diced avocado
1 plum tomato, diced
1/2 tsp chili powder
1/2 tsp cumin
salt + pepper
1. Preheat 1/2 tbsp olive oil in a skillet over medium heat. Add the onion, garlic, corn, beans, cumin, chili powder, and salt + pepper to taste. Cook until the onions are soft, about 5 minutes.
2. Add 1/3 cup water to the pan, and use a fork to mash the beans. Let it cook until the beans reduce and form a thick paste that you can spread on the tortilla.
3. Preheat another skillet over medium, and use a paper towel to lightly coat the surface. Spread about 1/3-1/2 cup of beans over one half of a tortilla. Top lightly with cheese and fold it in half. Cook for about 1-2 minutes on each side or until brown and toasty. Remove from the pan and use a pizza cutter to cut the quesadilla into wedges.
4. Combine the avocado, tomato, 2 tsp lime juice and salt + pepper to taste. Top over the quesadillas and serve.