White Bean-And-Green Chile Quesadillas

• 1 cup canned Great Northern beans, rinsed and drained
• 1/2 teaspoon ground cumin
• 8 (8-inch) flour tortillas
• 4 teaspoons chopped pickled jalapeno peppers
• 1/2 cup canned chopped green chiles
• 1/4 cup canned black beans, rinsed and drained
• 8 (1/8-inch-thick) slices tomato
• 3/4 cup (3 ounces) reduced-fat sharp cheddar cheese
• 4 teaspoons minced fresh cilantro
• 1 (8-ounce) carton plain low-fat yogurt
• Cooking spray

1. Combine beans and ground cumin in a small bowl.
2. Place 1/4 cup bean mixture on each of 4 tortillas; mash with a fork to within 1/2-inch of the sides. Sprinkle each portion with 1 teaspoon jalapenos; top with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato slices on each portion; top with 3 tablespoons cheese, 1 teaspoon cilantro, and remaining tortillas.
3. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet. Set aside; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with yogurt cheese.

canned great northern beans, ground cumin, flour tortillas, peppers, green chiles, black beans, tomato, cheddar cheese, fresh cilantro, yogurt, cooking spray

Taken from www.myrecipes.com/recipe/white-bean-and-green-chile-quesadillas (may not work)