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
Directions
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:
Calories263Fat15 gSodium190 mg
Carbohydrates25 gSaturated fat5 gCalcium197 mg
Protein9 gCholesterol20 mgDietary fiber4 g
Diabetic exchanges per serving: 1½ bread/starch, ½ medium-fat meat, 2½ fat.
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