Black Bean Quesadillas
Enjoy a quesadilla any night of the week! This quesadilla recipe can be served as a tasty lunch, dinner, or side dish.
- Prep: 10 min
- Cook: 5 min
- Total: 15 min
- Servings: 8
- Cuisine: Mexican
- Difficulty: Easy
Dietary
- Vegetarian
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
Tags
- quick
- savory
- kid-friendly
- comfort food
- budget-friendly
Ingredients
- 0.75 cup chunky salsa (or pico de gallo)
- 1 can black beans (15.5 ounce, low-sodium, drained and rinsed)
- 2 cup Colby & Monterey Jack cheese (shredded, reduced-fat)
- 2 tablespoon cilantro (fresh, finely chopped)
- 4 flour tortillas (8 inch)
- 0.5 teaspoon olive oil (extra virgin)
Instructions
- Using a small-hole strainer, drain liquid from salsa; discard liquid.
- Transfer leftover tomato mixture to a medium bowl.
- Mix in black beans, cheese, and cilantro until combined.
- Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).
- Fold tortillas in half.
- Heat large griddle or skillet over medium-high heat.
- Brush with oil.
- Place filled tortillas on a griddle.
- Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese filling melts, about 5 minutes.
- Cut quesadillas into wedges.
Nutrition (per serving)
- Calories: 214
- Protein: 13.3 g
- Carbohydrates: 20.7 g
- Fat: 8.4 g
- Fiber: 6.1 g
- Sodium: 489 mg
- Saturated Fat: 4.8 g
- Sugar: 1.2 g
- Cholesterol: 21 mg