A vegetarian main dish that will even please meat eaters.
What you'll need
- 8 flour or corn tortillas
- 1 15-oz. can kidney beans, rinsed and drained
- 1/2 cup part-skim ricotta cheese
- 1/2 red bell pepper, diced
- 1 plum tomato, diced
- Optional toppings: plain yogurt, cheddar cheese, diced jalapeño peppers, salsa
How to make it
- Lay out 4 tortillas on a flat surface.
- In a bowl, mash together kidney beans and ricotta cheese. Spread some on each of the tortillas. Scatter diced peppers and tomatoes on top of the bean-cheese spread, and cover with the remaining 4 tortillas.
- Spray a 10-inch skillet with nonstick spray and heat over a medium flame. Cook the quesadillas, one at a time, for 3 to 5 minutes per side, or until the tortilla begins to brown and become crisp. Cut each quesadilla into quarters and serve with optional toppings. Makes 4 servings.
