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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
214
Calories
13g
Protein
21g
Carbs
8g
Fat
6g
Fiber
1g
Sugar
489mg
Sodium
Saturated Fat 5 g · Cholesterol 21 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
chunky salsa
3/4 cup · or pico de gallo
low-sodium black beans
1 can (15.5 oz) · drained and rinsed
shredded reduced-fat Colby & Monterey Jack cheese
2 cups
fresh cilantro
2 tablespoons · finely chopped
flour tortillas (8 inch)
4
extra virgin olive oil
1/2 teaspoon
Instructions
- 1
Using a small-hole strainer, drain liquid from salsa; discard liquid.
- 2
Transfer leftover tomato mixture to a medium bowl.
- 3
Mix in black beans, cheese, and cilantro until combined.
- 4
Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).
- 5
Fold tortillas in half.
- 6
Heat large griddle or skillet over medium-high heat.
- 7
Brush with oil.
- 8
Place filled tortillas on a griddle.
- 9
Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese filling melts, about 5 minutes.
- 10
Cut quesadillas into wedges.
Notes
- •Serves 8 as a side dish.
- •Serving suggestions: For a wholesome dinner, serve with Tasty Lemon and Herb Chicken, Brown Rice with Vegetables, and a piece of fruit for dessert.
Source: USDA MyPlate Kitchen · The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods
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