Prep 20 mins
Cook 10 mins
I found this on a healthy lifestyle website somewhere and adapted it to our taste. They were very good and filling. I made a triple batch of the salsa and a double batch of the quesadillas, as the recipe is more of a snack or lunch size serving. The salsa was good on the quesadillas, but I think it could use some additional seasoning. I'll likely play around with it and update it here if I like the results.
- 118.29 ml chopped tomato
- 44.37 ml chopped red onions
- 4.92 ml minced jalapeno (or to taste)
- 44.37 ml diced red bell peppers
- 4.92 ml chopped fresh cilantro leaves
- 14.79 ml fresh lime juice
- fresh ground pepper
- 425.24 g can black beans, rinsed and drained
- 29.58 ml chopped fresh cilantro leaves
- 177.44 ml chopped red onion
- 177.44 ml chopped tomato
- 1 garlic clove, minced
- 1.23 ml ground cumin
- 2.46 ml adobo seasoning (Mexican seasoning with oregano, cumin, and other seasonings)
- fresh ground pepper
- 4 large whole wheat tortillas
- 236.59 ml low-fat monterey jack cheese
- nonfat sour cream, as desired (to garnish)
- Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
- Heat oven to 200* F.
- Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
- Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
- Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
- Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
- Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.
I wanted something quick and easy to prepare tonight, and this fit the bill. I probably stuffed mine more that the recipe calls for, because mine only made 2 quesadillas. I heated my bean mixture up before placing on the tortilla..I wanted to be sure they were hot on the inside once the tortillas were brown. I also added a diced jalapeno. Made for Everyday is a Holiday tag!
I made quesadillas, but used my own salsa. They were good and healthy tasting.
Yummy! I ended up using "chili seasoning" in place of the adobo -- I think they are similar, and my grocery store does not carry the adobo. I sauted the onion first, because raw onion doesn't agree with me. Thanks for the hint about using 2 spatulas to flip them -- it worked great and I don't know if I would have thought of it on my own. I didn't make the salsa, though, just used jarred since we had it in the house.