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Per Serving: Each quesadilla has 356 calories, 8g fat, 55g carbs, 6g fiber, 19g protein
4 large whole wheat flour tortillas*
¾ cup chopped tomatoes***
Salsa & sour cream as toppers**
1 15 oz can black beans, drained and rinsed
1 cup low-fat jack cheese**
2 Tbsp chopped fresh cilantro
¾ cup chopped red onion
*A smaller tortilla can be used to cut carbohydrates.
**The cheese and sour cream can be left out to lower fat even more.
***The tomatoes can be omitted as well, if desired.
Preheat oven to 200°.
Lay the tortillas out on a work surface and arrange the cheese, beans, cilantro, red onion and tomatoes on half of each tortilla. Fold the tortilla in half to cover the filling.
Heat a large non-stick skillet over medium heat. Carefully cook one quesadilla at a time in the skillet until lightly browned on both sides. Transfer the browned quesadilla to a baking sheet and keep warm in the oven while cooking the rest.
Slice each quesadilla into 4 wedges and serve with salsa and sour cream.