Tuesday, June 11, 2013

Bean and Cheese Quesadillas

If you like, you can place some chopped tomato, green onion, or green chilies on top of the cheese before you fold the tortillas. Served with salsa, this makes a great appetizer or lunch dish.

Makes 4 servings

4     6-inch flour tortillas 
½    cup canned fat-free refried beans 
2     ounces shredded reduced-fat Cheddar or Monterey Jack cheese 
½    cup Salsa (optional)

Gather Ingredients

Preheat a large nonstick griddle over medium heat. Spray with nonstick cooking spray.

Place tortillas on a flat surface.

Place 2 tablespoons of beans on each tortilla and spread it evenly, covering just half of each tortilla. 

Divide cheese evenly and place on top of the beans.

Add chopped green onion, etc., if desired.

Fold tortillas in half and press down gently.

Heat tortillas, flipping them back and forth, until cheese is melted and tortillas are hot and crispy on both sides.

Serve right away, and enjoy with my Mango-Black Bean Salsa and Mexi-Corn.

Each Serving Provides 
Calories 160 
Total Fat 3.7g 
Cholesterol 5mg 
Sodium 339mg 
Total Carbohydrate 23.5g 
Dietary Fiber 2.8g 
Protein 8.1g 

If you want more delicious recipes like this pre-order a my cookbook Lean &Luscious 3rd Edition,  click here to get your copy. 


  1. I can't wait to make these! what a great take on a classic! Thanks for sharing this as well at Fidlin' Fridays!

  2. What a quick and healthy meal. Thanks for sharing it with us on foodie friday.