FemFit
New member
Heat oven to 400F. Coat 2 baking sheets with nonstick spray. Have eight 7" lowfat flour torillas ready. Place 2 tortillas on each prepared sheet. Top with 1 1/4 cups rinsed, canned black beans and 1 cup each shredded carrots and shredded reduced-fat Monterey Jack cheese. Press a second torilla on top of each. Bake 10 minutes or until crisp and lightly browned. Flip quesadillas over and bake for 5 minutes more. Cut into wedges. Serve with 1 cup tomato salsa.
SERVES 4
Per serving: 314 cal, 19 g protein, 52 car, 12 g fiber, 7 g fat (4 sat), 20 mg chol, 1,112 mg sod
I made these the other day and they were awesome, but I added chicken, which in my opinion made them better than with the beans and cheese alone. Also we topped them with low fat sour cream...mmmm so yummy!! LOL!! Presser and I really enjoyed them
If you want to reduce the sodium, I recommend using no-salt-added beans, and make homemade salsa.
SERVES 4
Per serving: 314 cal, 19 g protein, 52 car, 12 g fiber, 7 g fat (4 sat), 20 mg chol, 1,112 mg sod
I made these the other day and they were awesome, but I added chicken, which in my opinion made them better than with the beans and cheese alone. Also we topped them with low fat sour cream...mmmm so yummy!! LOL!! Presser and I really enjoyed them
If you want to reduce the sodium, I recommend using no-salt-added beans, and make homemade salsa.