HEARTY BLACK BEAN QUESADILLAS
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
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
BLACK BEAN, SPINACH AND CHEESE QUESADILLAS
Delicious quesadillas made with fresh spinach, black beans, onion, and cheddar cheese melted inside flour tortillas.
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Lightly grease a large, non-stick skillet and place over medium-high heat. Add the onion and cook, stirring frequently, for 4 minutes or until soft. Add the spinach and cook, stirring occasionally, for 1 minute or until the spinach wilts. Remove the spinach and onion from the pan. Wipe the liquid from the pan. Re-grease the pan and place over medium-high heat. When hot, place one tortilla in the pan. Cook for one minute or until the tortilla is lightly browned. Top half the tortilla with some of the spinach and onion mixture, black beans, and cheese. Fold the tortilla in half. Cook for 1 minute, then carefully flip the tortilla over and continue cooking until the cheese melts. Repeat with remaining tortillas. Serve hot. Can serve with sour cream or other condiments.
Nutrition Facts :
SPINACH-BLACK BEAN QUESADILLAS
I invented this to clean out the fridge, but my husband and father and I really enjoyed it. Makes a great snack or a complete meal with Mexican rice or my Simple Mexican Side Salad.
Provided by Prose
Categories Lunch/Snacks
Time 30m
Yield 6 quesadillas, 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Sautee the onion and garlic in the olive oil in a large skillet or pan. Add the chillis and heat, stirring, until oil takes on a slightly red color.
- Add black bean, taco seasoning, cumin, and a little water or broth to prevent burning. Heat the beans over low to medium heat, stirring occasionally. Mash some of the beans to thicken the consistency.
- Add the spinach (with a little more water, if necessary). Stir it in to the bean mixture. Cover and turn heat down to low. Steam for about 2 minutes or until the spinach is just wilted. Do not overcook.
- Distribute the spinach-black bean mixture between 6 corn tortillas on baking sheets. Sprinkle with desired amount of vegan cheese. Top each one with another tortilla. Bake in oven 7-10 minutes or until cheese is melted. If desired, cut each quesadilla into 4 triangles with a pizza cutter. Serve with fresh salsa.
Nutrition Facts : Calories 532.3, Fat 13, SaturatedFat 2, Sodium 1114.3, Carbohydrate 89.4, Fiber 21.7, Sugar 7.4, Protein 21.4
SPINACH, BELL PEPPER, REFRIED BEAN AND CHEDDAR QUESADILLAS
Fill a tortilla with refried beans, spinach and red bell peppers, then make it better with Cheddar.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the shallots and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute. Transfer to a bowl.
- Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and pepper.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the spinach mixture, one-quarter of the bell peppers and one-quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
BLACK BEAN QUESADILLA
Provided by Sandra Lee
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
- Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.
BLACK BEAN QUESADILLAS
If your salsa is already made, this bean-cheese-spinach (use frozen spinach) combo takes 10 minutes to fix.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings.
- When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.
SPINACH AND BLACK BEAN QUESADILLAS
These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.
Provided by BeckyF
Categories Black Beans
Time 35m
Yield 12 Appetizers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
- Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
- Add the mashed beans to the pan and saute, for 1 minute.
- Fold in the spinach, stirring well to incorporate.
- Remove the pan from the heat and allow the mixture to cool.
- Season with the five spice-powder and salt and pepper.
- Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
- Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
- Preheat the oven to 200F degrees.
- Place a heavy skillet over medium-high heat.
- Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
- Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
- Remove the quesadillas from the oven.
- Leave whole or cut into wedges and serve immediately.
SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS
Make and share this Spinach, Mushroom, and Black Bean Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the black beans in a medium bowl and coarsely mash them; set aside.
- In a small skillet, heat the olive oil over medium heat.
- Add the onion and garlic and cover and cook until softened, about 5 minutes.
- Stir in the mushrooms and cook, uncovered, until softened.
- Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
- Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
- To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
- Fold the top half of the tortillas over the filling and press lightly.
- In a large skillet, heat a thin layer of oil over medium heat.
- Place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
- Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
- Serve immediately.
Nutrition Facts : Calories 377.8, Fat 9.5, SaturatedFat 1.9, Sodium 472.6, Carbohydrate 59.4, Fiber 10.4, Sugar 3, Protein 15.1
More about "black bean and spinach quesadillas recipe 45 food"
SWEET POTATO, BLACK BEAN AND SPINACH QUESADILLA
From womansday.com
SPINACH QUESADILLA RECIPE (QUICK & EASY TO MAKE)
From foolproofliving.com
BLACK BEAN AND SPINACH QUESADILLAS | BASICS
From basicsmarket.com
BLACK BEAN SPINACH QUESADILLA | MYFITNESSPAL
From blog.myfitnesspal.com
SHRIMP QUESADILLAS WITH SPINACH AND BLACK BEANS
From umamigirl.com
BLACK BEAN AND SPINACH QUESADILLA RECIPE | GOOP
From goop.com
BLACK BEAN QUESADILLAS RECIPE - FOOD.COM
From food.com
BLACK BEAN QUESADILLA RECIPE - BBC FOOD
From bbc.co.uk
CHEESY BLACK BEAN QUESADILLAS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
SHEET PAN BLACK BEAN QUESADILLAS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
CHEESY SPINACH QUESADILLAS | GIRL HEART FOOD®
From girlheartfood.com
GRILLED ZUCCHINI AND CORN QUESADILLAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLACK BEAN AND SPINACH QUESADILLAS - TEXAS A&M UNIVERSITY
From dinnertonight.tamu.edu
BREAKFAST QUESADILLAS WITH SPINACH AND BLACK BEANS
From cookieandkate.com
HOW TO CREATE A REALISTIC GROCERY BUDGET (AND ACTUALLY STICK TO IT)
From salon.com
BLACK BEAN AND SPINACH QUESADILLA RECIPE | GOOP
From goop.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love