Preheat the oven to 400°F. Add 1/2 cup of the salsa to 1/2 cup of the beans in a food processor, and process together until the mixture is creamy. Add to the whole black beans in a bowl and mix well, so that the mixture is spreadable and resembles refried beans.
Lightly spray one side of each tortilla with cooking spray. Place tortillas on a baking sheet. Spread the tortillas with bean mixture, then 1 oz of shredded cheese. Fold each one in half, like a half moon, pat it flat and lay on a baking sheet. Bake for 15 minutes, or until cheese has melted, and the tortilla is crisp. Cut into wedges and serve with reserved salsa.
Yield: 6 quesadillas
Serving Size: 1 quesadilla provides 1 oz grain and 1.5 oz meat/meat alternate for a 3-5 year old at lunch/supper
Credit: Recipes for Healthy Kids Challenge