- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 347.1
- Total Fat: 15.3 g
- Cholesterol: 32.2 mg
- Sodium: 746.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 6.9 g
- Protein: 21.7 g
Vegetarian Slow Cooker QuesadillasSubmitted by: JESPAH
IntroductionSlow cooking makes the beans tasty. Try it as a way to use up leftover beans. Slow cooking makes the beans tasty. Try it as a way to use up leftover beans.
2 cups any type of dried beans
1 cup canned diced tomatoes, no salt added
2 cups water
dash of black pepper
dash of garlic powder
1/4 block of firm tofu, crumbled
1 tablespoon of chicken fat (leave out if you're a vegetarian)
2 cups low sodium chicken or vegetable stock
1 whole wheat tortilla,
1 ounce low fat cheddar
1 ounce full-fat Monterey Jack cheese
Drain off any excess liquid and set aside the mixture.
Set out tortilla on a plate and add 1 cup of the bean mixture. Sprinkle about 3/4 of the cheese on top. Fold or roll the tortilla and turn over so that the end is tucked under. Sprinkle the remaining cheese on top.
Bake for 2 minutes in a microwave.
Serving size: 1/2 c. beans, 1 ounce cheddar, 1 ounce Monterey Jack over 1 tortilla
Number of Servings: 12
Recipe submitted by SparkPeople user JESPAH.