Black Bean Taco Quesadilla Pizza Bites
Servings and Ingredients
|2 (7 inch each) multi-grain with flax flatbreads|
|½ c. Hy-Vee shredded Mexican cheese|
|¼ c. Hy-Vee salsa|
|¼ c. Hy-Vee canned black beans, drained, warmed|
|1 tbsp. Hy-Vee sliced pitted ripe olives|
|1 green onion, thinly sliced|
|2 oz. Hy-Vee pepper jack cheese, shredded|
|⅓ c. crushed Hy-Vee nacho chips|
|Additional salsa, optional|
- Preheat oven to 400 degrees.
- For quesadilla crust, line a baking sheet with parchment paper. Place one flatbread on paper. Sprinkle flatbread with Mexican cheese, spreading out evenly. Place second flatbread on top of cheese. Bake for 5 minutes.
- Spread salsa over top of quesadilla crust. Top with black beans, olives and green onion. Sprinkle with shredded pepper jack cheese and chips. Return to oven and bake for 5 to 6 minutes more or until edges are brown and crisp and cheese is melted on top.
- Cut into 8 wedges. If desired, serve with additional salsa.
190 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 500mg
- Total Carbohydrates: 16g
- Protein: 13g
Vitamin A 10%
Vitamin C 2%
Hy-Vee Seasons Back to School 2014.