Recipe
Snack
Black Bean Taco Quesadilla Pizza Bites
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 500mg
- Total Carbohydrates: 16g
- Protein: 13g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 2%
0%
Iron 8%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Back to School 2014.