Black Bean Quesadillas Recipe 445 Food

BLACK BEAN QUESADILLA

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

Steps:

• 1. Using small-whole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
• 2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
• 3. 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.
• 4. Cut quesadillas into wedges. Serve with Salsita, if desired.

BLACK BEAN AND CHICKEN QUESADILLAS

Steps:

• Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
• In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
• Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
• Distribute cooked chicken and onion over beans, and sprinkle with cheese.
• Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
• You can use vegetable oil or cooking spray when cooking quesadillas.
• While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
• This makes a killer sour cream dip for the quesadillas.
• Serve hot with sour cream dip, guacamole, and salsa.
• Enjoy!

CORN AND BLACK BEAN QUESADILLAS

Steps:

• In a bowl, combine the mayonnaise, cheese and salsa. Spread one-quarter of the mixture onto each of the 4 tortillas.
• Sprinkle each tortilla with one-quarter of the corn, beans and onions. Fold the tortilla in half and press together.
• Preheat a nonstick frying pan over medium heat. Place a tortilla on the pan and cook until lightly browned on the bottom. Flip and cook the other side until the cheese is melted and the tortilla is golden brown.
• Remove from pan and repeat with remaining tortillas. To serve, cut into wedges.

BLACK BEAN QUESADILLA

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.

BLACK-BEAN QUESADILLAS

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.

QUICK AND HEALTHY BLACK BEAN QUESADILLAS

Steps:

• Mash beans.
• Add salsa, seasoning, and onion. Mix well.
• Divide filling onto two tortillas. Top with cheese and the remaining two tortillas.
• Spray griddle or skillet with non-fat cooking spray and brown tortillas on both sides.
• Use pizza cutter to cut into wedges.
• Serve with guac, sour cream, or salsa on the side.

BLACK BEAN AND CORN QUESADILLAS

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. Repeat with remaining tortillas and filling.