Spicy Black Bean & Plant-Based Quesadillas

Crispy flour tortillas filled with a savory and spicy mixture of plant-based ground, black beans, bell peppers, and cheese, served with a refreshing lime-cilantro side salad.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $6.44/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Sugar

Tags

• quick
• savory
• spicy
• sauté
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 2 clove garlic (minced)
• 12 ounce plant-based ground beef
• 15 ounce black beans (rinsed and drained)
• 1.5 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 8 flour tortillas (8-inch)
• 1.5 cup Monterey Jack cheese (shredded)
• 4 cup mixed greens
• 1 cup cherry tomatoes (halved)
• 2 tablespoon lime juice (fresh)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and red bell pepper and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Add the plant-based ground 'beef' to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until browned, stirring occasionally. Drain any excess liquid if necessary.
3. Stir in the black beans, 1 1/2 teaspoons of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for 2-3 minutes to heat through and allow the flavors to meld.
4. In a separate large dry skillet or on a griddle over medium heat, warm one flour tortilla for 30 seconds. Sprinkle half of one side with shredded Monterey Jack cheese, then spoon about 1/2 cup of the plant-based 'beef' mixture over the cheese. Top with a bit more cheese, then fold the tortilla in half. Cook for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
5. While the quesadillas cook, prepare the side salad: In a medium bowl, combine the mixed greens and cherry tomatoes. In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of fresh lime juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Drizzle the dressing over the salad and toss gently.
6. Serve the spicy black bean and plant-based quesadillas immediately with the fresh side salad and chopped fresh cilantro for garnish.

Notes

Leftover filling can be stored separately in an airtight container for up to 3 days and used for future meals, like a protein-packed topping for salads or rice bowls.

Nutrition (per serving)

• Calories: 738
• Protein: 38.6 g
• Carbohydrates: 76.5 g
• Fat: 26 g
• Fiber: 11.6 g
• Sodium: 1899 mg
• Saturated Fat: 14.2 g
• Sugar: 7 g
• Cholesterol: 38 mg