Lite Black Bean and Spinach Quesadillas

• 12 tablespoon canola oil
• 1 small purple onion, finely chopped
• 1 large carrot, grated
• 12 cup chopped or grated purple cabbage
• 2 cups spinach leaves, chopped and stems removed
• 3 tablespoons fresh cilantro
• 1 (15 ounce) can reduced sodium black beans
• 12 teaspoon cumin
• 12 teaspoon chili powder
• 4 whole wheat tortillas
• 1 tablespoon low-fat sharp cheddar cheese, grated
• 1 tablespoon feta cheese, crumbled
• 2 tablespoons lowfat mozzarella cheese, grated
• 12 cup low-fat plain yogurt
• 12 cup salsa
• 12 cup avocado, chopped

1. Saute onion, carrot and cabbage in oil for 3-5 minutes.
2. Add spinach, cilantro, beans and seasonings.
3. Cook until spinach is wilted.
4. Keep warm.
5. Heat 1 tsp.
6. canola oil in frying pan over medium-high heat.
7. Spritz or brush a tortilla on both sides with a small amount of water.
8. Place in the pan and cook until lightly browned and crisp.
9. Spoon in the warm filling and double over.
10. Sprinkle each quesadilla with cheese and place a dollop of yogurt and salsa on top.

canola oil, purple onion, carrot, purple cabbage, spinach leaves, fresh cilantro, black beans, cumin, chili powder, whole wheat tortillas, lowfat sharp, feta cheese, mozzarella cheese, lowfat plain yogurt, salsa, avocado

Taken from www.food.com/recipe/lite-black-bean-and-spinach-quesadillas-39643 (may not work)