| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Mexican | Mexican | 4 | servings |
INGREDIENTS
| 1 | c | Great Northern Beans; Rinsed And Drained |
| 1/2 | ts | Ground Cumin |
| 8 | Flour Tortillas | |
| 4 | ts | Chopped Pickled Jalapeno |
| 1/2 | c | Chopped Green Chiles |
| 1 3/8 | c | Black Beans; Rinsed And Drained |
| 8 | sl | Tomato |
| 3/4 | c | Cheddar Cheese; Lowfat, Shredded |
| 4 | ts | Minced Fresh Cilantro |
| 8 | oz | Plain Low-Fat Yogurt |
| Vegetable Cooking Spray |
INSTRUCTIONS
Combine Great Northern beans and ground cumin in a small bowl. Place 1/4 cup bean mixture on each of 4 tortillas; mash with a fork to within 1/2 inch of the sides. Sprinkle each portion with 1 teaspoon jalapenos; top with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato slices on each portion; top with 3 tablespoons cheese, 1 teasoon cilantro, and remaining toritllas. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatual; cover and refirgerate. Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet. Set side; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serrve warm with yogurt cheese. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999, converted by MM_Buster v2.0l.
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