Cheese and Veggie Quesadillas

• 8 flour tortillas
• 4 12 ounces monterey jack cheese, grated
• 1 cup small broccoli floret
• 4 ounces black beans, drained
• 1 tablespoon lime juice
• 14 cup canned green chili, drained
• 14 cup fresh cilantro, minced
• 2 tablespoons minced scallions
• 12 cup salsa
• 2 tablespoons sour cream

1. Preheat oven to 400 degrees.
2. Spray 8 9 inch squares of foil with nonstick cooking spray.
3. Place 1 tortilla on 4 sheets of foil; sprinkle each with 1/4 of the cheese.
4. Set aside.
5. In a small saucepan of boiling water, cook broccoli for 3 minutes or until bright green and tender.
6. Drain; arrange broccoli on the cheese topped tortillas.
7. In a small bowl, mash the beans and lime juice to make a paste; stir in the chilies, cilantro and scallions.
8. Spread 1/4 of this mixture on each cheese topped tortilla.
9. Top each cheese topped tortilla with a plain tortilla and then a piece of foil, sprayed side down.
10. Crimp the edges of the foil together with your fingers so it is sealed.
11. Place foil packets on a baking sheet.
12. Bake 7 minutes until heated through.
13. Serve seach quesadilla with 2 Tablespoons salsa and 1 1/2 teaspoons sour cream.

flour tortillas, cheese, broccoli floret, black beans, lime juice, green chili, fresh cilantro, scallions, salsa, sour cream

Taken from www.food.com/recipe/cheese-and-veggie-quesadillas-291940 (may not work)