Combine Great Northern beans and ground cumin in a small bowl. Place 1/4 cup bean mixture on each of 4 tortillas; mash with a fork to within 1/2 inch of the sides. Sprinkle each portion with 1 teaspoon jalapenos; top with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato slices on each portion; top with 3 tablespoons cheese, 1 teasoon cilantro, and remaining toritllas. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatual; cover and refirgerate. Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet. Set side; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serrve warm with yogurt cheese. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999,
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|Serving Size: 1 Serving (714g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 430 (22%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 3.4mg||1 %|
|Sodium 3927.2mg||135 %|
|Potassium 1184.9mg||31 %|
|Total Carbohydrate 314.7g||93 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 295.3g|
|Protein 53.3g||76 %|
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Calories per serving: 1922
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