Serves 8
214 cal · 15 min
Black Bean Quesadillas
Recipe GLPR5566734a09e7f4
Warm, crispy flour tortillas filled with seasoned black beans, melted cheese, and fresh cilantro. These quick and satisfying quesadillas make an excellent main dish for lunch or dinner, easily customizable with your favorite toppings.
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Ingredients
3/4 cup chunky salsa or pico de gallo
1 can (15.5 oz) low-sodium black beans, drained and rinsed
2 cups shredded reduced-fat Colby and Monterey Jack cheese
2 tablespoons fresh cilantro, finely chopped
4 flour tortillas, 8 inch
1/2 teaspoon extra virgin olive oil
Directions
Strain the salsa through a fine-mesh sieve, pressing gently to remove excess liquid. Discard the drained liquid and transfer the drained salsa to a medium bowl.
Add the drained and rinsed black beans, shredded cheese, and cilantro to the bowl with the salsa. Stir until all ingredients are evenly combined.
Distribute the black bean filling evenly over one half of each tortilla, using about 1/2 cup per tortilla.
Fold each tortilla in half to enclose the filling.
Heat a large griddle or skillet over medium-high heat. Lightly brush the cooking surface with the olive oil.
Place the filled quesadillas on the hot griddle. Cook until the bottom is golden brown and crisp, about 2-3 minutes.
Carefully flip each quesadilla and cook the other side until golden brown and crisp, and the cheese is completely melted, another 2-3 minutes.
Transfer the cooked quesadillas to a cutting board and cut each one into 4 wedges. Serve immediately.
