| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 2 burrito-size flour tortillas
- 1 (14 1/2-ounce) can refried low-fat black beans
- 1 cup chunky salsa
- 1 1/2 cups Mexican-style shredded cheese
- 1/2 cup prepared guacamole (from the refrigerated section)
- 2 tablespoons sour cream
Instructions
- Preheat oven to 400 degrees F.
- Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
- Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 850 |
| Total Fat | 47 g |
| Saturated Fat | 19 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 18 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 93 mg |
| Sodium | 2358 mg |
Reviews
Someone want to enlighten Sandra Lee and Food Network that THIS is NOT cooking!