Craving a gooey, crispy and golden, melts-in-your-mouth quesadilla? Black beans, gooey reduced fat cheese, steamed zucchini, shredded cooked pork or thin lean slices of leftover steak and a side of salsa make these quesadillas leaner and lower in calories and also higher in fiber and protein. My family just raves about how filling these quesadillas are, plus they are not only great served as a main dish, but can also be served as an anytime appetizer or snack!
Heat large non-stick pan to medium.
Layer 1/8 cup of shredded Mexican cheese blend on half of tortilla.
Layer 1/8 cup black beans, 1 Tbsp. onions and 2 Tbsp. cooked zucchini and sprinkle on 1 Tbsp. diced green chilies.
Layer on another 1/8 cup shredded cheese over top of other half of tortilla.
Cook both sides until they're a delectable golden brown.
Repeat steps two through eight, until all quesadillas are made, so keep warm in foil or oven.
Plate each quesadilla and cut into 4 triangular sections. Serve each 4 triangular portions with 1/4 cup side ramekin or small dish of your favorite salsa.
If you'd like, top each serving with a dollop of (optional) fat-free sour cream.
Karen's Note: You might want to make sure the beans, onions and zucchini are heated in the microwave and drained of juices, before adding them to the quesadilla. This will definitely help the cheese melt faster. *You can also use turkey bacon or turkey sausage pieces in place of the meat for these great tasting quesadillas!