As a full time student, dinners have to be fast but healthy. I made this tonight for my family and everyone LOVED it! I left out the salsa because my daughter doesn't eat anything spicy, and I used rice cheese to make this vegan. It was awesome, and my daughter even requested it for her lunchbox tomorrow!
Black Bean Quesadillas
From EatingWell: July/August 2010
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
61 Reviews for Black Bean Quesadillas
This was a quick and simple meal, and I love black beans. I added a little scallion, cumin and fresh tomato to my mixture. Mashed the beans a little. Not a big fan of avocado, so I didn't purchase any. I didn't miss it. Will definitely make again.
This receipe was extremely tasty. My husband even enjoyed it. It didn't take long to make, nor was it expensive.
Everything I'm looking for in a recipe: quick, easy, tasty, and healthy. I accidentally put in too much salsa, so the cheese didn't hold everything together as well as it was supposed to, but it was still delicious.
I made this recipe as stated except I left out the oil. My family of 5 enjoyed it. Like previous reviews I did mash up the black beans and avocado a little before mixing everything together, I then heated the mixture in the microwave for a minute to warm it up before putting it on the tortilla. The tortillas I had on hand were little 6 inch carb balance tortillas and I divided the mixture in fourths with a a tortilla on top and bottom. I did not cook the tortillas in oil, just put them in the pan and let them brown on each side. Good, simple recipe. Made again for lunch the next two days and I'm sure I'll be making it in the future soon.