Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

After a recent trip to Seattle (where I was able to find non fatmozzarella, and cheap tortillas) I made Bean and Cheese Quesadillas:

Amounts are per quesadilla

1/8 cup Shredded non fat cheese (eg Healthy Choice Mozzarella)

1/4 cup rinsed canned beans (eg Romano or pinto beans)

5 thin jalopeno pepper rings (fresh or pickled)

1 tbs chopped fresh cilantro (corriander)

1 tbs grainy french mustard* Chile powder or ground cumin can be added for extra flavor.

2 corn tortillas (FF)

Directions

Spread mustard on tortilla and top with beans, cheese, jalopeno andcorriander and top tortilla. 'Fry' in nonstick pan (maybe with a quicksquirt of *** spray) or bake on non stick pan at 400F turning once. Bothsides should look toasty and golden and the cheese should be melted. Servewith chopped tomato, onion, cucumber, lettuce and salsa.

These are really filling! However, my dearest (a very fit cyclist) is ableto consume 7 or 8 of them at a sitting so I usually make them several at atime in the oven.I also use this mixture as a pizza topping, adding chopped peppers, gratedcarrot, onions and tomatoes. Really yummy! (I've converted many friendsto grated carrot pizzas...)This isn't my on recipe just one I found.

Submitted by Lee Ann