BLACK BEAN QUESADILLAS
2 cans (150z each) black beans, rinsed and drained
1 jar (8oz salsa), divided
10 flour tortillas (8 inches)
2 cups (8oz) shredded colby monterey jack cheese
Sour cream
In a bowl, mash the beans, add 1 cup salsa. Place five tortillas on ungeased baking sheets, spread with bean mixture. Sprinkle with cheese, top with the remaining tortilla. Bake at 350 for 25 to 18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa.
2 cans (150z each) black beans, rinsed and drained
1 jar (8oz salsa), divided
10 flour tortillas (8 inches)
2 cups (8oz) shredded colby monterey jack cheese
Sour cream
In a bowl, mash the beans, add 1 cup salsa. Place five tortillas on ungeased baking sheets, spread with bean mixture. Sprinkle with cheese, top with the remaining tortilla. Bake at 350 for 25 to 18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa.
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