Bitsy's Kitchen. Pinto Bean Quesadillas

Pinto Bean Quesadillas
One 19 oz. can pinto beans, rinsed and drained 1 jalapeno pepper, seeded, deveined and minced (wear gloves to prevent irritation) 1 Tbsp. cider vinegar Four 6" flour tortillas	1/4 cup shredded extra sharp cheddar cheese 1 tomato, thinly sliced 2 garlic cloves, minced 1/2 tsp. freshly ground black pepper

In a blender or food processor, puree the beans, jalapeno and vinegar.

Spread the bean mixture over the tortillas and sprinkle with the cheese. Arrange the tomato slices over one side of each tortilla; sprinkle with the garlic and pepper. Fold the tortillas in half, pressing flat. In a small nonstick skillet, heat the tortillas, one at a time, pressing down with a spatula, until golden, about 2 minutes on each side. Cut into triangles.

Makes 4 servings

SERVING PROVIDES: 1 Bread, 2 Protein/Milks

PER SERVING: 250 Calories, 6 g Total Fat, 2 g Saturated Fat, 10 mg Cholesterol, 527 mg Sodium, 38 g Total Carbohydrate, 6 g Dietary Fiber, 11 g Protein, 162 mg Calcium