Sunday, January 23, 2011

Black bean and chicken quesadillas

I love quesadillas, but they are usually full of fat and calories, so I wanted to make a lower fat/lower calorie version that still tastes fantastic. These have become a staple in my house. They are easy to cook up, cut up and then store in airtight containers. They reheat quickly in the microwave, and my boys can even take them in their lunches.

Karin's Black Bean and Chicken Quesadillas
8 Life Balance Tortillas (I use the whole wheat ones)
Shredded cheese (about a cup)
Chicken (about 1 1/2 breasts, cooked and cut up)
1 can black beans
1/2 bag frozen corn
1 small onion, diced
Olive oil
Pinch salt

1. Preheat oven to 400 degrees.
2. Saute the onion in the olive oil over medium heat.
3. Add the chicken, black beans and corn. Add cumin and salt. Cook until warmed through. Mash some of the black beans in the pan. Remove from heat.

4. Lay out the 8 tortillas on two sheet pans. Fill each tortilla (only on one half of the tortilla) with the black bean, corn and chicken mixture.
5. Sprinkle cheese over the black bean mixture. Top with cilantro.
6. Fold each tortilla in half so it is a half moon shape. Press down so they remain closed.

7. Cook in the oven for 15 minutes. Remove and cut each tortilla half moon into two pieces. Top with more cilantro, sour cream and salsa (if desired).

The oven does a nice job of crisping these up without overcrisping them. The black beans add a nice hearty touch and if you aren't feeling like meat that night, skip the chicken - you won't miss it.

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