 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
|
When I get home late from work as an operating room nurse, I often rely on this handy recipe, says Jane Epping of Iowa City, Iowa. Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans. Ingredients:
2 cans (15 ounces each) black beans, rinsed and drained |
1-2/3 cups salsa, divided |
10 flour tortillas (8 inches) |
2 cups (8 ounces) shredded colby-monterey jack cheese |
2/3 cup sour cream |
Directions:
1. In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
2. Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa. Yield: 30 wedges.
|
|