Spinach-And-Black Bean Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
cooking spray |
1 teaspoon light butter |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (8-ounce) package pre-sliced mushrooms |
1 0 (8-inch) flour tortillas |
5 tablespoons tub-style light cream cheese |
1 (15-ounce) can black beans, rinsed and drained |
3/4 cup (3 ounces) reduced-fat shredded monterey jack cheese |
1/2 cup reduced-fat sour cream |
Directions:
1. Place a large skillet coated with cooking spray over medium-high heat until hot. Add butter, spinach, and mushrooms; sauté until mushrooms are tender. Remove from heat.
2. Spread each of 5 tortillas with 1 tablespoon cream cheese; sprinkle evenly with spinach mixture, beans, and cheese. Top each with a tortilla.
3. Recoat pan with cooking spray; place over medium-high heat until hot. Carefully place 1 quesadilla in pan; cook 2 minutes on each side or until golden, pressing down with a spatula. Repeat procedure with remaining quesadillas, coating pan with cooking spray before adding each. Serve immediately with sour cream.
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