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.
BLACK BEAN QUESADILLAS
"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 30 wedges.
Number Of Ingredients 5
Steps:
- In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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.
BLACK-BEAN QUESADILLAS
Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.
Provided by Ruth Cousineau
Categories Bean Cheese Tomato Vegetarian Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 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 (about 1/2 cup each), then fold tortillas in half.
- Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with remaining 1/2 tablespoon oil and 4 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.
BLACK BEAN QUESADILLA
These quesadillas are great for feeding a large number of people; just multiply the recipe according to the numbers. Goes well with a Greek salad.
Provided by Genevason
Categories Lunch/Snacks
Time 25m
Yield 6 Large Tortillas
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Puree black beans and salsa together.
- Add coriander and green onions to mixture.
- Mix well (this filling can be made ahead of time and refrigerated).
- Divide evenly in bowl into 1/6's.
- Spread over tortillas.
- Sprinkle with cheese.
- Fold tortilla in half
- Place on baking sheet so they aren't overlapping too much.
- Bake for 5 minutes and then flip over for another 4-5 minutes.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 200.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 19.8, Sodium 247.5, Carbohydrate 22.9, Fiber 8.2, Sugar 0.8, Protein 13
BLACK BEAN & PRAWN QUESADILLAS
Make something different for dinner with these black bean, prawn and mozzarella quesadillas. They're big on flavour and even deliver 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a medium heat, add the onion and pepper and fry for 10 mins or until the onions have softened and are beginning to turn golden brown. Tip in the prawns and cook for 3 mins, then add the garlic and paprika and fry for another min. Stir through the coriander and beans, then season.
- Heat a large non-stick frying pan or griddle pan over a high heat. Put one of the tortillas in the pan, then pile on the black bean and prawn mixture followed by the cheese. Press the other tortilla firmly on top, then use something heavy like a saucepan to weigh everything down. Leave to cook for 1-2 mins. Carefully flip over, weigh down again and cook for another 1-2 mins. Cut into four and serve with hot sauce and salad, if you like.
Nutrition Facts : Calories 447 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 1.4 milligram of sodium
BLACK BEAN QUESADILLAS FROM GOYA®
For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. The results: the same gooey taste we crave, plus more!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
- Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
- Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
- Cut quesadillas into wedges. Serve with your favorite GOYA® Salsita variety, if desired.
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 AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
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