Cheesy Black Bean Quesadillas with Salsa

Name: Cheesy Black Bean Quesadillas with Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 flour tortillas (small); 0.5 cup shredded Monterey Jack cheese (shredded); 0.5 cup canned black beans (rinsed and drained); 0.25 teaspoon chili powder; 0.125 teaspoon ground cumin; 1 teaspoon olive oil; 0.25 teaspoon salt; 0.125 teaspoon black pepper (freshly ground); 0.5 Roma tomato (diced); 1 tablespoon red onion (chopped); 1 tablespoon fresh cilantro (chopped); 1 teaspoon lime juice; 2 tablespoon sour cream

Crispy flour tortillas filled with melted cheese and seasoned black beans, served with a vibrant, freshly made salsa for a speedy and satisfying Mexican-inspired meal.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 1
Cuisine: Mexican
Difficulty: Easy
Cost: $1.99/serving

Dietary

Egg-Free
Nut-Free
Vegetarian
High-Fiber
Pescatarian
High-Protein

Ingredients

2 flour tortillas (small)
0.5 cup shredded Monterey Jack cheese (shredded)
0.5 cup canned black beans (rinsed and drained)
0.25 teaspoon chili powder
0.125 teaspoon ground cumin
1 teaspoon olive oil
0.25 teaspoon salt
0.125 teaspoon black pepper (freshly ground)
0.5 Roma tomato (diced)
1 tablespoon red onion (chopped)
1 tablespoon fresh cilantro (chopped)
1 teaspoon lime juice
2 tablespoon sour cream

Instructions

Make the quick salsa: In a small bowl, combine 1/2 diced Roma tomato, 1 tablespoon chopped red onion, 1 tablespoon chopped fresh cilantro, and 1 teaspoon lime juice. Season with a pinch of salt and black pepper. Stir well and set aside.
Prepare the black bean filling: In a separate small bowl, mash 1/2 cup rinsed and drained canned black beans lightly with a fork. Stir in 1/4 teaspoon chili powder and 1/8 teaspoon ground cumin, salt, and black pepper.
Assemble the quesadillas: Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Place one flour tortilla in the skillet. Sprinkle half of the 1/2 cup shredded Monterey Jack cheese evenly over the tortilla. Spread the black bean mixture over the cheese.
Sprinkle the remaining half of the shredded cheese over the black beans, then top with the second flour tortilla.
Cook for 3-4 minutes per side, or until both tortillas are golden brown and crispy, and the cheese is melted and bubbly. Carefully flip halfway through.
Remove from skillet, slice into wedges, and serve immediately with the fresh salsa and an optional 2 tablespoons sour cream.

Notes

You can add a pinch of garlic powder to the black bean mixture for more flavor. If you prefer a little heat, add a dash of your favorite hot sauce to the salsa.

Nutrition (per serving)

Calories: 631
Protein: 27.1 g
Carbohydrates: 66.9 g
Fat: 21.3 g
Fiber: 6.8 g
Sodium: 2091 mg
Saturated Fat: 14.3 g
Sugar: 2.4 g
Cholesterol: 50 mg