Recipe(tried): lowfat black bean quesadillas--YUMMY!

Laura,

I found a recipe for these in a magazine when I was just out of college and have developed it over the years into something that serves 1-3. I'll type it out for one, but keep in mind that adding more beans and playing with the seasonings to taste can easily make it feed more. I also sometimes make 2 or 3 at once and take the leftovers into work. One quesadilla with a salad on the side makes a great lowfat meal.

Black-Bean Quesadilla for One:

Drain 1/3 of a can of black beans in a colander.

Chop 1/2 a medium onion and 1-2 cloves garlic (depending on taste). Saute these in 1 tsp olive oil or cook in a little water to soften.

Add the black beans to the pan, along with cumin and oregano to taste (start with 1/2 tsp and see what you think). Cook these over medium heat, stirring occasionally, until the beans begin to soften and the mixture gets very fragrant.

Remove the pan from the heat and use a potato masher (or a fork) to mash the bean mixture until mostly smooth. Stir in 2 tbsp. grated cheese (I use extra sharp cheddar--the 2% milk variety--or Monterray jack...if you buy them pre-grated, you can use a little and then throw the bags in the freezer to save until you need a little more without them getting moldy.) and 1-2 tsp. lime juice.

Spread the bean-cheese mixture on top of one fajita-size flour tortilla. Top this with another tortilla. Heat a skillet (preferably non-stick) over medium heat. Add the quesadilla. Cook on one side until lightly brown; flip the quesadilla over and brown the other side.

Remove the quesadilla from the pan. Cut into 4 wedges (a pizza cutter works well, or a sharp knife). Top each wedge with your favorite salsa and a bit of sour cream.

***You can cover the can of black beans and save it in the fridge for about a week without any problems. I use the leftovers for more quesadillas or to make black beans and rice. For the latter, saute some onions and garlic in a little oil, add 1/3-1/2 a can of UNDRAINED black beans, some oregano and crushed red pepper to taste, and a dash of vinegar. Simmer until the beans are tender. I occasionally add bits of ham, too. Serve the whole thing over 1/2-1 cup of white or brown rice.