SPINACH AND BLACK BEAN QUESADILLAS
These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.
Provided by BeckyF
Categories Black Beans
Time 35m
Yield 12 Appetizers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
- Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
- Add the mashed beans to the pan and saute, for 1 minute.
- Fold in the spinach, stirring well to incorporate.
- Remove the pan from the heat and allow the mixture to cool.
- Season with the five spice-powder and salt and pepper.
- Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
- Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
- Preheat the oven to 200F degrees.
- Place a heavy skillet over medium-high heat.
- Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
- Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
- Remove the quesadillas from the oven.
- Leave whole or cut into wedges and serve immediately.
CORN AND BLACK BEAN QUESADILLAS
Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.
Provided by Jennifer Perillo
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
- Heat a 10-inch cast-iron skillet over medium heat.
- Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
- Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
- Serve topped with pico de gallo if desired.
- Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.
LITE BLACK BEAN AND SPINACH QUESADILLAS
This is a yummy healthy way to have quesadillas that I recieved from a vegetarian friend. The taste is fulfilling enough for those of us not on a diet!
Provided by TishT
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onion, carrot and cabbage in oil for 3-5 minutes.
- Add spinach, cilantro, beans and seasonings.
- Cook until spinach is wilted.
- Keep warm.
- Heat 1 tsp. canola oil in frying pan over medium-high heat.
- Spritz or brush a tortilla on both sides with a small amount of water.
- Place in the pan and cook until lightly browned and crisp.
- Spoon in the warm filling and double over.
- Sprinkle each quesadilla with cheese and place a dollop of yogurt and salsa on top.
Nutrition Facts : Calories 255.6, Fat 9.2, SaturatedFat 1.8, Cholesterol 5.4, Sodium 759.5, Carbohydrate 36.3, Fiber 3.3, Sugar 5.5, Protein 8.9
BLACK BEAN 'N' CORN QUESADILLAS
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS
Make and share this Spinach, Mushroom, and Black Bean Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the black beans in a medium bowl and coarsely mash them; set aside.
- In a small skillet, heat the olive oil over medium heat.
- Add the onion and garlic and cover and cook until softened, about 5 minutes.
- Stir in the mushrooms and cook, uncovered, until softened.
- Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
- Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
- To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
- Fold the top half of the tortillas over the filling and press lightly.
- In a large skillet, heat a thin layer of oil over medium heat.
- Place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
- Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
- Serve immediately.
Nutrition Facts : Calories 377.8, Fat 9.5, SaturatedFat 1.9, Sodium 472.6, Carbohydrate 59.4, Fiber 10.4, Sugar 3, Protein 15.1
BLACK BEAN AND SPINACH QUESADILLAS RECIPE - (4/5)
Provided by á-216
Number Of Ingredients 13
Steps:
- Heat olive oil in large, heavy non-stick skillet. Stir in chopped onion and jalapeno pepper, saute 1 min. Stir in garlic and cherry tomatoes and continue to saute about 2 more mins or until onion has softened but not browned. Add black beans with liquid and corn. Stir in cayenne, oregano and cumin. Cook over medium heat until liquid has mostly evaporated, about 5 to 7 mins. Heat large skillet. Meanwhile, place 1 tortilla on a plate and top with 1/2 of bean mixture, half the spinach and half the grated cheese. Place 2nd tortilla on top. Slide tortilla stack onto the skillet and cook over medium high heat until lightly browned on bottom, about 1 min. With 2 spatulas turn tortilla over to browm other side for 1 min. Remove and cut into wedges. Repeat with other 2 tortillas.
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BLACK BEAN AND SPINACH QUESADILLA RECIPE | GOOP
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- Spread ¼ cup of black beans on one half of the tortilla and ¼ cup of cheese on the other. Let this cook open-faced for about a minute.
- Add about a handful of spinach on top of the cheese and fold the black bean half of the tortilla on top. Let it cook for another minute until the cheese is melty, the tortilla is browning and the spinach is wilting. Flip and cook on the other side for about a minute to brown the tortilla and heat the beans. 4. Repeat the same process with the remaining ingredients. Slice into triangles and serve with guac and salsa.
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