Fiesta Black Bean Quesadillas
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.
4
People talking
INGREDIENTS
NutritionSalsa
- 1⁄2cup chopped tomato
- 3tablespoons chopped red onions
- 1teaspoon minced jalapeno (or to taste)
- 3tablespoons diced red bell peppers
- 1teaspoon chopped fresh cilantro leaves
- 1tablespoon fresh lime juice
Quesadillas
- 1
- 2tablespoons chopped fresh cilantro leaves
- 3⁄4cup chopped red onion
- 3⁄4cup chopped tomato
- 1
- 1⁄4teaspoon ground cumin
- 1⁄2
- 4large whole wheat tortillas
-
Advertisement
DIRECTIONS
- 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.
Advertisement