For the Black Bean Quesadilla:
10 oz. spinach, thawed
15 oz. black beans, or 1 can drained
8 flour tortillas
1 tbsp. olive oil
1 cup corn, thawed, frozen
¼ cup cilantro, chopped, fresh
1 tsp. ground cumin
2 cup cheddar cheese, grated, and Monterey Jack cheeses
For the Pico de Gallo:
2 cup Roma tomatoes, chopped
1 small onion, chopped
¼ cup fresh cilantro, chopped
2 serrano , or jalapeno chilies, seeded and chopped
1 clove garlic, minced
⅓ cup Mexican beer
1 tbsp. fresh lime juice
salt, to taste
Black Bean Quesadilla:
Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin.
Cook for several minutes.
Spoon onto one half of each flour tortilla and sprinkle with cheese.
Fold over and place back in skillet over low heat just long enough to melt cheese.
Slice in half and serve with Pico de Gallo.
Pico de Gallo:
For Pico: Combine all ingredients in a bowl and mix well.
Sugar: 4g
:
Calcium: 299mg
Calories: 340kcal
Carbohydrates: 38g
Cholesterol: 30mg
Fat: 14g
Fiber: 7g
Iron: 4mg
Potassium: 666mg
Protein: 17g
Saturated Fat: 7g
Sodium: 420mg
Vitamin A: 4225IU
Vitamin C: 21mg
