Here’s an easy yet delish treat – also what I had for dinner last night and will most likely have again today for lunch…*

Cook Time:  15 min

Level:  Easy

Makes:  2 servings




  • 2 burrito-size flour tortillas
  • 1 (14 1/2-ounce) can refried low-fat black beans
  • 1 cup chunky salsa
  • 1 1/2 cups Mexican-style shredded cheese
  • 1/2 cup prepared guacamole (from the refrigerated section)
  • 2 tablespoons sour cream
  • (I like to add corn as well)


Preheat oven to 400 degrees F.

Lay 1 tortilla on a clean work surface. Spread the beans (and corn) evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.

Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

Recipe courtesy Sandra Lee Semi-Homemade Cooking, Miramax Books, 2002.