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Black Bean Quesadillas
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2 cans (15 oz each) | black beans, rinsed and drained |
1-2/3 cups | salsa, divided |
10 flour tortillas (8 inches) | |
2 cups (8 ounces) | shredded Colby-Monterey jack cheese |
2/3 cup | sour cream |
In large bowl, mash the beans; add 1cup salsa. Place five tortillas on un greased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
Bake at 350• for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.
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