Ingredient Black Bean Quesadillas
In a rush? These comforting quesadillas need just 15 minutes to prepare. We love them with black beans, but pinto beans work great too. If you like a slight heat, be sure to use pepper Jack cheese in the stuff. Serve with a small amount of sour cream and a mixed green salad.
I named them “hearty” black bean quesadillas because they are super filling. I quickly ate two and then immediately felt like my stomach was continuing to explode. The quesadilla is one of those veggie recipes that meat-eaters won’t feel divested of eating. I am sure.
Quesadillas—and tacos, for that thing—come mutually quick because the ingredients are simple to gather. This means you can also quickly prepare those ingredients individually ahead of time. You could commonly put the black beans, peppers, and onions the night before. Just keep them wrapped in the fridge.
This recipe helps to create a little bit of leftover black bean filling, frequently because my children always want some Mexican-themed meal, at least once a week. The most original fit is tacos, but you can also make the filling and fill it up over tortilla pieces. Pop them in the microwave oven with any grated cheese on top, and boom, nachos for supper!
If you want, you can
extend the filling into some meals by using one whole pepper and combining another entire can of black beans. The recipe will still go, and you’ll have quesadilla leftovers for days to enjoy.
NGREDIENTS
- One 15-ounce can black beans,
- ½ cup of shredded pepper Jack cheese
- ½ cup of prepared fresh salsa
- Four 8-inch whole-wheat tortillas
- Two teaspoons of canola oil
INSTRUCTIONS
- Combine black beans, jack cheese and fresh salsa in a bowl and mix
- Place whole-wheat tortillas on a surface and spread filling on half of each tortilla.
- Fold tortillas in half, press gently to flatten it.
- Heat canola oil in a nonstick skillet and add two quesadillas and cook, turning once, until golden on both sides.
- Transfer to a cutting board and cut them into pieces.
Serve it happily.
