Black Bean and Chicken Quesadillas
Source: Adapted from Cooking Light, March 2004
Serving Size: 5

1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon cumin, divided
1/2 cup salsa
1/2 cup chopped fresh cilantro, optional
1 (15-ounce) can black beans, drained and rinsed
2 cooked chicken breast halves, cut into bite-sized cubes
5 (8-inch) medium nonfat flour tortillas
Cooking spray
3/4 cup low fat colby cheese, grated

To prepare the quesadillas, preheat the broiler.

Heat olive oil in a large skillet over medium-high heat. Add garlic and 1/2 teaspoon cumin; sauté 30 seconds. Add salsa, beans, remaining 1/2 teaspoon cumin, and cubed chicken; cook 5 minutes or until liquid evaporates, stirring occasionally.

Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray.

Broil 3 minutes, turning over halfway through, or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.