Instructions:

Black Bean Quesadillas

1 cup canned black beans, rinsed and drained
2 tablespoons sliced scallions
2 tablespoons chopped roasted red peppers
2 tablespoons chopped red onion
1 tablespoon lime juice
1 tablespoon cilantro or parsley, , chopped
1 clove garlic, minced
4 burrito-size flour tortillas (about 10 inches)
1 cup shredded queso Oaxaca

In a small bowl,  slightly mash black beans with a fork. Stir in scallions, peppers, onion, lime juice, cilantro or parsley and garlic. Set aside.

In a lightly greased large skillet over medium-high heat, cook 1 tortilla for 15 seconds or until softened; turn over.

Spread 1/4 cup bean mixture over half of tortilla; top with 1/4 cup cheese. Fold tortilla in half over filling.

Cook 2 minutes on each side or until cheese melts. Keep warm in a 200 degree F oven while preparing remaining quesadillas. Cut each quesadilla into 4 wedges to serve.

Makes 16 wedges.

Approximate values per serving (1 wedge): 94 calories, 3 g fat, 6 mg cholesterol, 5 g protein, 13 g carbohuydrates, 2 g fiber, 72 mg sodium, 24 percent calories from fat