Black Bean Quesadillas
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 30 ounce canned black beans rinsed and drained
- 8 ounce mexican cheese shredded
- 1.25 cups chopped cilantro divided
- 1 cup chopped white onion divided
- 4 large flour tortillas
- 2 tablespoon olive oil divided
- 4 roma tomatoes stems cut off
- 2 teaspoon hot sauce
- Carbohydrate 91.991887243935 g
- Cholesterol 59.53399851 mg
- Fat 27.3119145969537 g
- Fiber 22.1861134087847 g
- Protein 39.88033060375 g
- Saturated Fat 13.8435536029214 g
- Serving Size 1 1 Serving (468g)
- Sodium 868.296541134514 mg
- Sugar 69.8057738351503 g
- Trans Fat 1.62569999294709 g
- Calories 765 calories
As a busy housewife, I'm always looking for easy and delicious meals that I can make for my family. These Black Bean Quesadillas are perfect for those busy weeknights when I don't have a lot of time to cook. They're filled with protein-packed black beans, melty cheese, and fresh cilantro, and they're so easy to make. I love that I can customize them with my favorite toppings, too. I usually serve them with a simple tomato salsa, but you could also add guacamole, sour cream, or shredded lettuce.
These quesadillas are also a great way to use up leftover beans. If I have any leftover black beans from another recipe, I'll just throw them in the quesadillas. They're also a great way to get your kids to eat their veggies. My kids love the quesadillas, and they don't even realize they're eating black beans.
Step-by-step
- Heat dry grill pan over medium heat until hot.
- Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla, then fold tortillas in half.
- Brush 1/2 tablespoon oil on grill pan, then cook quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with 1/2 tablespoon oil with each of the remaining 3 quesadillas.
- Slice each tortilla half into 4 separate quesadillas.
- Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.
