I could eat these every day they are so delicious!! I'll be making these a lot!
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
I make black beans in bulk and freeze them so this recipe has become my go-to healthy quick dinner choice. I use a homemade south Texas style salsa and it has plenty of zip. If you need more zing to your version, it's probably the salsa. Using something fresh, spicy with a lot of flavor is what will make a big difference between an OK meal and a great one.
I wasn't expecting to like these. It's only five ingredients (I omitted avocado) for God's sake! But wow I really enjoyed these. Maybe it's because of the black beans which I practically love in every dish. I didn't rinse (but I did drain them) the black beans either so maybe that is why I had more flavor. I used Goya canned black beans and the whole wheat tortillas. I used Chachi's medium pico de gallo (picked up in the refrigerated section of publix). Any how I devoured these. I had one and a half tortillas...beyond the serving size. I can see why someone wouldn't like these though. Without the salsa they are a tad bit drier (texture wise) than the unhealthy white tortilla and there is a very unique taste from the whole wheat that can take some getting used to. But once you pair the salsa on top nothing is missing. It is perfect! The flavors absolutely burst. Could be the brand of salsa I used. I don't plan to used any other brand if I can help it.
Can't wait to warm up another one tomorrow. I shouldn't have pre-made. I should have just kept the mixture in the bowl and made the tortillas as needed but it should warm up int the oven just fine.
Tasty and so easy to make! I used la constena black beans and this came out great! Nice and crispy as well as flavorful and filling.
Easy and Delish! I added the avocado and sour cream on top of the quesadillas and served with a peach salsa on the side. Nice when peaches are in season. I cook a big batch of beans of all varieties and keep them in 2 cup portions in the freezer so they are always available. I think they taste better than canned and it reduces the sodium.