Black Bean And Pineapple Quesadilla Food

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HEARTY BLACK BEAN QUESADILLAS



Hearty Black Bean Quesadillas image

These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly!

Provided by Beth - Budget Bytes

Time 15m

Number Of Ingredients 8

1 15oz.can black beans ($0.49)
1 cup frozen corn ($0.20)
1/2 cup red onion ($0.22)
1 clove garlic ($0.08)
1/4 bunch fresh cilantro (about ½ cup chopped) ($0.20)
2 cups shredded cheddar cheese ($1.69)
1 batch taco seasoning* ($0.67)
10 flour tortillas (7-inch diameter) ($2.00)

Steps:

  • Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
  • Finely dice the onion, mince the garlic, and roughly chop the cilantro.
  • Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
  • Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
  • To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Nutrition Facts : ServingSize 1 quesadilla, Calories 289.24 kcal, Carbohydrate 34.29 g, Protein 12.19 g, Fat 11.58 g, Fiber 5.29 g, Sodium 833.43 mg

SPICY BLACK BEAN QUESADILLA



Spicy black bean quesadilla image

Quesadillas are just flattened, fried wraps. It is without question the best option when you need dinner in an instant. This quesadilla recipe uses black beans and cheese, and are served with an avocado side salad.

Provided by Allegra McEvedy

Categories     Light meals & snacks

Yield Serves 2-3

Number Of Ingredients 16

1 x 400g/14oz can black beans, drained, rinsed
½ tsp ground cumin
½ tsp dried oregano
1 tsp dried chilli flakes (optional)
2 spring onions, trimmed, sliced
1 red pepper, chopped
80g/3oz cheddar, grated
salt and freshly ground black pepper
4 x 25cm/10in flour tortillas
1 garlic clove, peeled, cut in half
1 tbsp vegetable oil
handful fresh coriander leaves, washed, chopped, plus extra to serve
1 ripe avocado, peeled, stone removed, chopped, plus extra to serve
1 fresh lime, juice only, plus extra lime wedges, to serve
pinch salt
2 tbsp pumpkin seeds, shells removed, plus extra to serve

Steps:

  • In a bowl, mix together the black beans, cumin, oregano, dried chilli flakes, sliced spring onions, chopped pepper and grated cheese until well combined, using your hands to squash the beans. Season, to taste, with salt and freshly ground black pepper.
  • Lay the tortillas out on a clean work surface. Rub the cut sides of the garlic clove vigorously all over the tortillas.
  • Divide the bean mixture between two of the tortillas, spreading the mixture out using a spoon to completely cover the tortillas.
  • Place the remaining two tortillas on top of the mixture, making sure the sides you rubbed with garlic are facing inwards. Gently press down to form two sandwiches.
  • Heat a little of the oil in a large frying pan over a medium heat. Add one of the quesadillas to the pan and fry for 3-4 minutes on each side, pressing the quesadillas down from time to time using a spatula, until the tortillas are crisp and golden-brown on both sides and the filling has melted. Remove from the pan carefully and set aside to drain on kitchen paper. Keep warm.
  • Repeat the process with the remaining oil and tortillas.
  • Meanwhile, in a small bowl, mix together the coriander, avocado, lime juice and a pinch of salt until well combined. Set aside.
  • When the quesadillas are cooked, add the pumpkin seeds to the pan they were cooked in. Fry for 1-2 minutes, or until golden-brown, then add them to the coriander and avocado mixture.
  • To serve, slice each quesadilla into six pieces and divide the slices between two serving plates. Scatter over the remaining coriander leaves, chopped avocado and roasted pumpkin seeds. Garnish the plate with the lime wedges.

BLACK BEAN QUESADILLA



Black Bean Quesadilla image

Provided by Food Network

Categories     appetizer

Time 18m

Yield 4 servings

Number Of Ingredients 13

4 cups shredded white cheddar
Four 10-inch flour tortillas
Black Bean Filling, recipe follows
1 cup feta
1/2 cup vegetable oil, for grilling
4 cups cooked black turtle beans, drained
2 cups brown rice, cooked
1 cup corn kernels, cooked
1/2 cup sun-dried tomatoes, rehydrated in water
2 tablespoons cumin
2 tablespoons granulated garlic
1 teaspoon hot red pepper sauce
Salt

Steps:

  • Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
  • In a large bowl, mix all ingredients.

PINEAPPLE AND BLACK BEAN CHICKEN



Pineapple and Black Bean Chicken image

Make and share this Pineapple and Black Bean Chicken recipe from Food.com.

Provided by princessloretta

Categories     < 60 Mins

Time 1h

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

Pam cooking spray
1 tablespoon olive oil
8 scallions, chopped
8 green onions, chopped
1 tablespoon gingerroot, minced
5 garlic cloves, minced
1 lb boneless skinless chicken breast, cubed
20 ounces canned pineapple
1/4 cup black bean sauce
2 cups cooked brown rice

Steps:

  • Spray large skillet with Pam, heat skillet, add olive oil.
  • Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
  • Add chicken cook till brown, about 5 minutes.
  • Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
  • Divide rice into 4 bowls, a half cup each.
  • Spoon mixture over rice.
  • garnish with green onions.

Nutrition Facts : Calories 335.6, Fat 5.9, SaturatedFat 1, Cholesterol 65.8, Sodium 86.7, Carbohydrate 40.7, Fiber 4.6, Sugar 12.2, Protein 30.4

BLACK BEAN & BACON QUESADILLAS



Black Bean & Bacon Quesadillas image

Like most quesadilla recipes, this one's easy to make. But it's also surprisingly hearty, thanks to the mangos, black beans and bacon.

Provided by My Food and Family

Categories     Cheese

Time 17m

Yield Makes 4 servings.

Number Of Ingredients 7

1/2 cup rinsed canned black beans
1/2 cup chopped mangos
1/2 cup KRAFT Shredded Monterey Jack Cheese
4 corn tortillas (6 inch)
4 slices OSCAR MAYER Bacon, cooked
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro

Steps:

  • Mix first 3 ingredients until well blended. Spoon evenly onto centers of tortillas; top with bacon slices. Fold in half to enclose filling.
  • Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 2 to 3 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas.
  • Serve topped with sour cream and cilantro.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

BLACK BEAN AND PINEAPPLE QUESADILLA



Black Bean and Pineapple Quesadilla image

I recreated this dish from a favorite at a local restaurant. You can easily adjust the heat to taste (I like mine mild) by adding cayenne pepper or red pepper flakes. You can also use a Mexican-style 4 cheese blend for a tasty result!

Provided by Starrynews

Categories     Black Beans

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 7

1 flour tortilla
1 -2 ounce green chili, diced
1 -2 ounce onion, diced
2 ounces pineapple tidbits
4 ounces refried black beans (with lime is great)
1 tablespoon taco seasoning
1 -2 ounce cheddar cheese, shredded

Steps:

  • Spray pan with non-stick cooking spray.
  • Stir chilies and onion over medium-high until onions are translucent.
  • Add refried black beans and taco seasoning to chilies and onion in pan and mix well.
  • Spread mixture across 1/2 of the tortilla.
  • Sprinkle with pineapple bits and cheese.
  • Fold over the other half of the tortilla.
  • Bake at 300 until cheese is melted and beans are warmed through, about 10-12 minutes.
  • Serve with toppings of your choice, such as sour cream, guacamole, diced tomato, etc.

Nutrition Facts : Calories 361.6, Fat 13.1, SaturatedFat 7, Cholesterol 29.8, Sodium 1065.6, Carbohydrate 46.4, Fiber 8.6, Sugar 10, Protein 16.5

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