Title: Chicken & black bean quesadillas
 Categories: Beans, Chicken, Prevention
      Yield: 8 Servings
 
 
        1 lb skinless boneless chicken
  :          breasts -- cooked
        1 c  green bell peppers --
  :          sliced
        1 c  red onion -- sliced
        1 ts chili powder
        1 ts olive oil
        8    flour tortillas
        2 c  black beans, cooked
    1 1/2 c  shredded lowfat cheddar
  :          cheese -- or Jack
  :          salsa -- optional
  :          nonfat sour cream --
  :          optional
  :          cilantro -- optional
  
  Heat oven to 375F. Cut chicken into 1/2-inch slices. In a nonstick
  skillet over medium heat, saute peppers, onions and chili powder in
  hot oil until vegetables are slightly softened, about 3 minutes.
  Remove from heat. Place 4 tortillas on a large baking sheet. Evenly
  spread beans over tortillas. Top with pepper mixture, chicken and
  cheese. Top each with remaining tortillas and press down lightly.
  Bake until heated through and cheese is melted, about 15 minutes. Cut
  each quesadilla into quarters and serve with salsa, sour cream and
  cilantro. Per 1/2 quesadilla 341 calories, 9.1 g fat (24%) 56 mg
  cholesterol, 450 mg sodium, 4.2 g dietary fiber
  
  Variation ^ Substitute chili beans for black ones, and use 1/2 cup
  each of green and red bell peppers instead of all green.
  
  (c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High
  Flavor Cooking. [mc-recipe: patH 23 Sep 96]