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Roasted Potato-Black Bean Quesadillas

Roasted Potato-Black Bean Quesadillas
  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 8
A smooth mixture of roasted potatoes and black beans fills these hearty meatless quesadillas.
Updated December 15, 2008
Bake-Off® Contest 41, 2004
Bake-Off® Contest 41, 2004
Shannon Kohn
Simpsonville, South Carolina

Ingredients

  • 1 (9-oz.) box frozen roasted potatoes with garlic & herbs
  • 1 (15-oz.) can Progresso™ Black Beans, drained, rinsed
  • 1/3 cup finely diced onion
  • 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  • 1 (11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos
  • 8 oz. (2 cups) finely shredded Cheddar cheese
  • 8 oz. (2 cups) finely shredded Monterey Jack cheese
  • 1 cup Old El Paso™ Thick 'n Chunky salsa, if desired
  • 1/2 cup sour cream, if desired

Steps

  • 1
    Microwave frozen potatoes as directed on box. In food processor, place cooked potatoes and beans; process about 30 seconds or until almost smooth. Place mixture in medium bowl. Stir in onion and chiles.
  • 2
    Heat 12-inch nonstick skillet over medium heat. On half of each tortilla, spread 1/3 cup potato mixture. Sprinkle with 1/4 cup of each of the cheeses. Fold each tortilla over; press to flatten slightly.
  • 3
    Cook 2 or 3 quesadillas, with potato mixture on bottom, in hot skillet for 1 to 2 minutes on each side until tortillas are golden brown. Remove from skillet; cool slightly. Repeat with remaining quesadillas.
  • 4
    With pizza cutter, cut each quesadilla in half. Serve warm with salsa or sour cream.

Nutrition Facts

Serving Size: 1 Quesadilla
Calories
460
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
12g
60%
Cholesterol
55mg
18%
Sodium
870mg
36%
Total Carbohydrate
43g
14%
Dietary Fiber
6g
24%
Sugars
3g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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