Heat dry grill pan over medium heat until hot.
Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla, then fold tortillas in half.
Brush 1/2 tablespoon oil on grill pan, then cook quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with 1/2 tablespoon oil with each of the remaining 3 quesadillas. Slice each tortilla half into 4 separate quesadillas.
Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 246 (32%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 59.5mg||18 %|
|Sodium 868.3mg||30 %|
|Potassium 1220.3mg||32 %|
|Total Carbohydrate 92g||27 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 69.8g|
|Protein 39.9g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 765
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