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.
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.
58 Reviews for Black Bean Quesadillas
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.
This recipe was wonderful as-is. The second time I made it, I fork-mashed the avocado and added lime juice. It was even better!! Quick and easy too.
I like certain meatless entrees and this is one that I have been making for several years. I have it as an appetizer (just cut them smaller) for guests. They are great cold too. I like a little mashed avocado on top of mine.
I make something similar, but I layer mashed sweet potato, some chili powder, basil, black beans, cheese, then salsa. The sweet potato gives the beans something to hold them in, and the chili powder gives it a nice kick. All on whole grain tortilla.