Bushs Black Bean Quesadilla Triangles Recipes

BUSH'S® BLACK BEAN QUESADILLA TRIANGLES

BUSH'S® Black Bean Quesadilla Triangles image

Created for BUSH'S® Beans by Liz Weiss, registered dietitian, co-founder of the family-friendly food blog, "Meal Makeover Moms' Kitchen" at MealMakeoverMoms.com/kitchen, Kiwi magazine freelance writer, and mom.

Provided by Allrecipes Member

Time 30m

Yield 10

Number Of Ingredients 8

Ingredients

6 teaspoons canola oil, divided
1 red bell pepper, cut into 1/4-inch dice
1 ½ cups shredded reduced-fat Cheddar cheese
1 (15 ounce) can BUSH'S® Black Beans or BUSH'S® Reduced Sodium Black Beans, drained and rinsed
½ cup frozen corn kernels, thawed
⅓ cup barbecue sauce (use your favorite)
8 (8 inch) flour tortillas
*Optional Toppings: Salsa, guacamole or light sour cream

Steps:

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, 5 to 7 minutes. Set the skillet aside and use again for cooking the quesadillas.
Place the cooked bell pepper in a large bowl. Stir in the cheese, beans, corn, and barbecue sauce. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently and set aside.
Heat 1 teaspoon of the remaining oil in the large nonstick skillet over medium-high heat. Add two of the quesadillas and cook, pressing down occasionally with a spatula, until the tortillas become crisp and golden on the bottom, 4 to 5 minutes. Flip the tortillas and cook an additional 3 to 4 minutes.
Repeat with the remaining oil and quesadillas. Cut into triangles and serve.
Add *optional toppings, as desired.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 7.1 g, Fiber 4.1 g, Protein 10.2 g, SaturatedFat 1.6 g, Sodium 445.4 mg, Sugar 3.3 g

BLACK BEAN QUESADILLAS

Black Bean Quesadillas image

"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 30 wedges.

Number Of Ingredients 5

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1-2/3 cups salsa, divided
10 flour tortillas (8 inches)
2 cups shredded Colby-Monterey Jack cheese
2/3 cup sour cream

Steps:

In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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