| 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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