Cumin and Bean Sprout Quesadillas

• 1 tsp. whole cumin seeds
• 4 8-inch fat-free flour tortillas
• 1/2 cup grated Monterey Jack cheese or grated mild soy cheese
• 1/2 cup crunchy bean sprouts, such as lentils, green peas, and adzuki beans
• 1 cup prepared chipotle salsa

1. Toast cumin seeds in large, dry skillet over medium heat 2 to 3 minutes, or until fragrant, shaking pan constantly.
2. Transfer to small bowl, and set aside.
3. Warm 1 tortilla in same skillet over medium heat 1 to 2 minutes.
4. Flip tortilla, and sprinkle with 1/4 cup grated cheese and 1/2 tsp.
5. toasted cumin seeds.
6. Scatter with 1/4 cup crunchy bean sprouts, and top with second tortilla.
7. Cook 2 minutes, or until cheese begins to melt and quesadilla holds together.
8. Carefully flip quesadilla with spatula, and cook 2 minutes more, or until slightly crisp on both sides.
9. Transfer to plate.
10. Repeat with remaining tortillas, grated cheese, cumin seeds, and sprouts.
11. Cool quesadillas 1 to 2 minutes, then cut into 8 wedges with pizza cutter.
12. Serve with salsa.

cumin seeds, flour tortillas, grated monterey, crunchy bean sprouts, salsa

Taken from www.vegetariantimes.com/recipe/cumin-and-bean-sprout-quesadillas/ (may not work)