Black Bean and Spinach Quesadillas

Makes 4.

• 1/2 c. (about 2 oz.) grated Monterey Jack cheese

• 1/4 c. (about 1 oz.) grated Cheddar cheese

• 8 (6-in.) corn tortillas

• 1/4 c. cooked black beans, drained well

• About 1 c. baby spinach leaves

• 2 tbsp. extra-virgin olive oil, divided

• Salsa for serving


Combine the Monterey Jack and Cheddar in a medium bowl. Sprinkle about 1 1/2 tablespoon of the cheese mixture on 1 tortilla, followed by 1 tablespoon black beans, 4 or 5 spinach leaves, and then another 1 tablespoon cheese mixture. Top with a second tortilla to enclose the fillings. Repeat with the remaining tortillas, cheese, black beans and spinach.

Put 1 tablespoon olive oil in a large skillet over medium-high heat. When it’s hot, add 1 quesadilla and cook until lightly browned on the bottom, 2 to 3 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Cool on paper towels. Repeat with the remaining quesadillas, adding remaining 1 tablespoon olive oil to the pan when it becomes dry. Cut the quesadillas in half or in wedges if desired, and serve warm with salsa.

Nutrition information per serving:

Calories 263 Fat 15 g Sodium 190 mg

Carbohydrates 25 g Saturated fat 5 g Calcium 197 mg

Protein 9 g Cholesterol 20 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1½ bread/starch, ½ medium-fat meat, 2½ fat.