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
ULTIMATE BBQ CHICKEN QUESADILLAS
These Ultimate BBQ Chicken Quesadillas are packed with colorful ingredients and deliciously tangy BBQ sauce!
Provided by Beth - Budget Bytes
Time 25m
Number Of Ingredients 11
Steps:
- Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans. Stir until everything is evenly combined.
- Place about 1/3 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the surface. Fold the tortilla closed. Cook the filled and folded tortillas in a dry skillet over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheese has melted. Cut each quesadilla in half and serve.
Nutrition Facts : ServingSize 1 Serving, Calories 528.48 kcal, Carbohydrate 47.6 g, Protein 33.52 g, Fat 21.58 g, Fiber 10.4 g, Sodium 1922.42 mg
SPICY BLACK BEAN QUESADILLA
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
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.
VEGAN BLACK BEAN QUESADILLAS
I was inspired to make this after looking around at the other quesadilla recipes on here. So I took a few ideas and kind of smooshed them together to make this amazing meal. I fed it to my non-vegan friends who told me it's the best food I've ever made. **A tip for the soy cheese**-grate the cheese and set it aside before you start cooking. Letting it warm up to room temperature will help it melt a lot easier (and evenly!) in the oven.
Provided by tendollarwine
Categories Black Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the beans, rinse them off and pour them into a large bowl or tupperware container. Cover with at least 3 inches of water and let soak for 1-3 days. If they smell or get a foam on top of the water, that's ok, it's gases escaping from the beans. After the soaking is done, drain the beans and rinse them off. Pour into a pot, cover with water, and simmer for 1 hour or until the beans are soft when you bite into them.
- After the beans are done cooking, pour into a colander to drain. Heat the oil in a large, deep pan over medium heat. Add the garlic and onions and saute until the onions are softened.
- Next, add the peppers, beans, tomatoes, cumin, chili powder and salt. Stir well and cook for 5 minutes or until the vegetbles are softened.
- Finally, add the corn and cilantro, stir well to combine and cook for another few minutes.
- Preheat the oven to 425°F.
- Lay 2-3 tortillas on a cookie sheet lined with foil. Spoon the bean mixture onto half of each tortilla, top with the grated soy cheese, and fold the other half of the tortilla over. Either spray the top of the quesadilla with cooking spray, or dip your finger in vegetable oil and smear over the top.
- Do this with each tortilla and bake in the oven for 5-15 minutes, until the cheese is melted and the top of the quesadilla is golden brown. Remove from the oven and let it rest for 5 minutes before cutting into thirds. Serve with vegan sour cream and a side of Spanish rice.
Nutrition Facts : Calories 559.4, Fat 11.9, SaturatedFat 2.6, Sodium 886.9, Carbohydrate 95.5, Fiber 11.6, Sugar 6.8, Protein 19.7
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 QUESADILLA
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.
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- Cut the red onion into very thin slices. Cut the roasted red pepper into small strips, roughly chop the kalamata olives, and roughly chop the parsley. Place all four ingredients in the bowl with the spinach.
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