By Karen Hanson

Turkey and Black Bean Quesadilla


  • 1/2 lb. ground turkey breast
  • 1 15-oz. can Hy-Vee black beans, rinsed and drained
  • 1/2 cup chunky salsa
  • 1/2 tsp. ground cumin
  • 1 cup shredded reduced-fat cheddar cheese (4 oz.)
  • Salt and pepper, to taste
  • 8 (8-inch) whole-wheat tortillas
  • Additional salsa


Preheat oven to 375 degrees F. Coat a baking sheet with nonstick cooking spray. In a medium nonstick skillet, cook ground turkey, stirring occasionally until no longer pink. Stir in beans, salsa, cumin and cheese. Season with salt and pepper to taste.

Spoon about a 1/2 cup of the turkey mixture on half of each tortilla. Fold tortilla over filling and place on baking sheet.

Coat the tops of the quesadillas with nonstick cooking spray. Bake 10 to 12 minutes or until the edges begin to brown. Transfer to a platter, cut in half and serve with additional salsa.

  • Karen Hanson

    Karen Hanson

    Karen Hanson is a dietitian for the Johnson County Department of Health and Environment.  Her  role is to promote sound nutrition practices and education for the public. She is a Registered Dietitian and a Certified Exercise Physiologist through the American college of Sports Medicine.  Karen and her husband have been... Read more