Black Bean Quesadillas
10 taco-size flour tortillas
butter or margarine
Mexican blend shredded cheese
1 can black beans, rinsed and drained
1 can Mexicorn, drained
1 can black olives, rinsed, drained, and sliced
green onions, thinly sliced
jalapenos, seeded and diced
Butter one side of tortilla and place butter side down into medium-hot skillet.
Sprinkle cheese and a little garlic powder on one half; top with desired fillings. (Be sure you don’t put too much for your filling or everything will fall out!)
Top with a little more cheese, then fold the empty half over.
Flip quesadilla to other side and grill until lightly browned.
Cut into two or three wedges and serve hot with salsa, sour cream, and guacamole.
*To cut fat and calories, lightly spray hot skillet with olive oil in place of buttering the tortilla. Also, use less cheese.
*Add cooked, seasoned chicken or steak strips for meat quesadillas. Use desired fillings.