These hearty black bean and cheese quesadillas offer a powerhouse of protein and fiber.

Black Bean Quesadillas

1 cup canned black beans, rinsed and drained
2 tablespoons sliced scallions
2 tablespoons chopped roasted red peppers
2 tablespoons chopped red onion
1 tablespoon lime juice
1 tablespoon chopped cilantro or parsley
1 clove minced garlic
4 burrito-size flour tortillas (about 10 inches)
1 cup (4 ounces) Wisconsin Asadero cheese, grated or shredded

1. In small bowl, slightly mash black beans with a fork. Stir in scallions, pepper, onion, lime juice, cilantro or parsley and garlic. Set aside.
2. In lightly greased large skillet, over medium-high heat, cook 1 tortilla for 15 seconds or until softened; turn over. Spread 1/4 cup bean mixture over half of tortilla; top with 1/4 cup Asadero cheese. Fold tortilla in half over filling. Cook 2 minutes on each side or until cheese melts. Keep warm in oven at 200°F (95°C) while preparing remaining quesadillas.
3. Cut each quesadilla into 4 wedges to serve.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.