Black Bean Quesadilla
Enjoy a quesadilla any night of the week! This quesadilla recipe can be served as a tasty lunch, dinner, or side dish.
contains glutencontains dairy
Ingredients
US
Metric
- 3/4 cup salsa (chuncky or pico de gallo)
- 1 can black beans (15.5 oz, drained and rinsed)
- 2 cups cheese (Colby & Monterey Jack, reduced-fat, shredded)
- 2 tablespoons cilantro (fresh, finely chopped)
- 4 large tortillas (flour)
- 1/2 teaspoon olive oil
Make it lactose-friendly
- 2 cups cheese (Colby & Monterey Jack, reduced-fat, shredded) → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- 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 (estimated, per serving)
| Calories | 395 |
|---|---|
| Protein | 16.4 g |
| Fat | 6.5 g |
| Carbs | 68.6 g |
| Fiber | 9.8 g |
| Sodium | 754 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)