Black Bean Quesadilla
10min
10min
1
379
Chef's Note
For extra protein, I've used Greek yogurt instead of sour cream as a topping. Make sure to drain and rinse your canned black beans well to reduce sodium content. If you prefer a crispier quesadilla, cook it for an extra minute on each side!
Tags
Ingredients
2 large (8-inch) whole wheat tortilla
1/2 cup black beans
1/4 cup reduced-fat shredded cheddar cheese
1/4 cup red bell pepper
2 tablespoons onion
1/4 cup diced tomato
1/2 teaspoon taco seasoning
1 spray cooking spray
2 tablespoons plain Greek yogurt
2 tablespoons salsa
Instructions
- 1
Drain and rinse 1/2 cup of black beans. Place in a small bowl and mash lightly with a fork, leaving some beans whole.
- 2
Dice 1/4 cup of red bell pepper and 2 tablespoons of onion.
- 3
In a bowl, mix the black beans with 1/2 teaspoon of taco seasoning, 1/4 cup diced red bell pepper, and 2 tablespoons diced onion.
- 4
Lay out 2 whole wheat tortillas. Spread the bean mixture evenly on one tortilla.
- 5
Sprinkle 1/4 cup of reduced-fat shredded cheddar cheese and 1/4 cup diced tomato over the bean mixture.
- 6
Place the second tortilla on top to form a sandwich.
- 7
Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
- 8
Carefully transfer the quesadilla to the skillet and cook for 2-3 minutes until golden brown on the bottom.
- 9
Flip the quesadilla carefully and cook for another 2-3 minutes until the cheese is melted and the second side is golden brown.
- 10
Remove from heat, cut into quarters, and serve with 2 tablespoons of plain Greek yogurt and 2 tablespoons of salsa on the side.
Nutrition Information (per serving)
379
33g
43g
8g
Reviews (0)
No reviews yet
Be the first to review this recipe!