Mama Lupe's, 7-inch Low-Carb Tortilla, 8 serving (remove)
*Old el Paso Refried Beans - Fat Free, 1 cup (remove)
*Kraft Shredded 2% Mexican Four Cheese blend, 0.5 cup (remove)
Red Ripe Tomatoes, 1 Italian tomato (remove)
Onions, raw, 1 small (remove)
Cilantro, raw, 2 tbsp (remove)
Salsa, 1 cup (remove)

Lay out 4 of the tortillas on a work surface. Spread the beans evenly over the tortillas. Sprinkle evenly with the cheese (cookbook calls for RF pepperjack, I use the mexican blend), tomato, onion and cilantro. Cover with remaining tortillas and press down lightly.

Spray a medium nonstick skillet with nonstick spray and set over medium heat. Cook the quesadillas, one at a time, until crisp and heated through, about 3 minutes on each side. Cut each quesadilla int o4 wedges and pile on a platter. Serve with salsa.

Number of Servings: 4

Recipe submitted by SparkPeople user DENIMANDPEARLS.

 

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