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223 N. Van Dien Avenue Ridgewood, NJ 07450
201-447-8000
Mailing Address:
The Valley Hospital
223 N. Van Dien Avenue
Ridgewood, NJ 07450
Black Bean Quesadilla
 

34 servings

Black beans canned 2 cans
Salsa, mild 1/3 cup
Whole wheat tortilla 8” 6 ea
Shredded cheddar cheese 3 cups
Scallion, sliced ½ cup
Cilantro 1 bunch
Kosher salt 1 tsp
Dark chili powder 2 tsp
Cumin, ground 3 tsp
Chipotle pepper, ground 1 tsp
Cayenne pepper, ground ¼ tsp
Granulated onion 1½ tsp
Granulated garlic 1 ½ tsp
Low Fat sour cream ¾ cup

Method:

  1. Rinse and drain black beans.
  2. Using a Cuisinart, add black beans, salsa, cilantro, kosher salt, chili powder, cumin, chipotle, cayenne, onion, and garlic.
  3. Mix until half pureed and half chunky.
  4. Spoon 5 ounces of black bean mixture onto the middle of one tortilla. Spread evenly, leaving an inch of space around edges.
  5. Sprinkle a small handful of scallions on top.
  6. Sprinkle 6 ounces of cheddar on top of that.
  7. Place another tortilla on top and gently press down.
  8. Place on baking sheet and bake in a 350 degree oven for 10 minutes. Or, place on a hot grill until hot.
  9. Serve with low fat sour cream and salsa.
Per serving: 377 calories; 16 g fat (5 g sat, 8 g mono); 13 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 13 g protein; 10 g fiber; 679 mg sodium
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