This is a staple in my house. Even if we aren't watching what we eat, we love this!
1 cup salsa
1 cup drained canned black beans, rinsed
1 zucchini, shredded
8 (6-inch) fat-free flour tortillas
3/4 cup shredded Monterey Jack cheese (I use the 2% Mexican cheese)
In a medium bowl, combine salsa, beans and zucchini. Spread 1/4 of the mixture over each of 4 tortillas. Top each portion with 3 tablespoons cheese; cover each with another tortilla. Heat an 8- or 10-inch nonstick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters; serve immediately.
Makes 4 servings; 5 points per serving
266 calories, 9.2g fat, 7.4g fiber
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