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1 cup canned black beans, rinsed and drained
2 ounces canned hot red chili peppers, minced
2 tablespoons chopped green onions
2 tablespoons chopped red onions
1 tablespoon fresh or bottled lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
4 large flour tortillas
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1. Preheat oven to 200°F. In small bowl, slightly mash beans with fork. Stir in peppers, green onions, red onions, lime juice, cilantro and garlic; set aside.
2. Lightly coat large skillet with nonstick cooking spray; add 1 tortilla and cook until softened, about 15 seconds. Turn tortilla over and spread one-fourth of bean mixture over half of tortilla. Top with one-fourth of cheese. Press uncovered half of tortilla over filling and cook, turning as needed, until cheese is melted.
3. Place in oven to keep warm while making remaining quesadillas. To serve, cut each quesadilla into 4 wedges.