Bean and Cheese Quesadillas

Cooking With Rania - "Healthy Snacks for Kids"
KDKA Pittsburgh Today Live 4/04/2012

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Bean and Cheese Quesadillas

1 tablespoon olive oil
1 small onion, finely chopped
1/2 medium red or orange pepper, seeded and chopped
1 - 15 ounce can black beans, drained and lightly mashed
1/2 cup medium salsa (low sodium is preferred)
1/2 teaspoon chili powder (or more to taste)
6 - 6" whole-wheat tortillas
8 ounces reduced-fat pepper Jack cheese, shredded
1/2 cup cilantro leaves

Extra salsa for serving

Heat oil in a large nonstick skillet over medium-high heat. Add onion and red or orange pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.

Portion out the bean mixture and the cheese into 6 equal portions. On each tortilla, Spread about one portion of the bean mixture and one portion of the cheese evenly over half of one tortilla. Sprinkle some of the cilantro over the top. Fold the tortilla in half and press gently with a spatula.

Repeat with the remaining ingredients to make five additional quesadillas.

Heat a non-stick grill pan over medium-high heat.

Grill the quesadillas on the prepared pan until the first side is browned and grill marks appear. Flip the quesadillas over and continue to grill until the flip side is browned and the cheese is melted. You can probably grill 3 quesadillas at one time.

Place quesadillas on a baking sheet and keep warm in 200 degrees oven, while grilling the second batch.

To serve, cut each quesadilla into halves. Serve 2 halves to each person

Serves: 6

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