Creamy Black Bean Quesadillas

Before I go any further with this new blog, I have to confess (or you might have guessed already) that I am no food photographer. If you are looking for great photos of food you might want to look at The Pioneer Woman.

Quesadillas are a great way to use up leftovers! Leftover chicken, veggies, beans and rice all make great fixings for a quesadilla. Today I used black beans, leftover brown rice, and about an ounce of reduced fat cream cheese.

How-To

Using a fork, mix and mash the three ingredients in a small pan until the cream cheese is soft and the beans are slightly mashed. Spray one side of a whole grain tortilla with butter flavored cooking spray and place it sprayed side down in a skillet. Spread 1/4 of black bean mixture on to one half of the tortilla and fold the other half over it. Cook for a minute or two on each side, until nice and golden. There's enough bean mixture to make 4 quesadillas.

To round out this meal I added some green beans and a small handful of raisins.

This lunch was under 300 calories and was high in fiber.

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