SPICY BLACK BEAN QUESADILLA
Quesadillas are just flattened, fried wraps. It is without question the best option when you need dinner in an instant. This quesadilla recipe uses black beans and cheese, and are served with an avocado side salad.
Provided by Allegra McEvedy
Categories Light meals & snacks
Yield Serves 2-3
Number Of Ingredients 16
Steps:
- In a bowl, mix together the black beans, cumin, oregano, dried chilli flakes, sliced spring onions, chopped pepper and grated cheese until well combined, using your hands to squash the beans. Season, to taste, with salt and freshly ground black pepper.
- Lay the tortillas out on a clean work surface. Rub the cut sides of the garlic clove vigorously all over the tortillas.
- Divide the bean mixture between two of the tortillas, spreading the mixture out using a spoon to completely cover the tortillas.
- Place the remaining two tortillas on top of the mixture, making sure the sides you rubbed with garlic are facing inwards. Gently press down to form two sandwiches.
- Heat a little of the oil in a large frying pan over a medium heat. Add one of the quesadillas to the pan and fry for 3-4 minutes on each side, pressing the quesadillas down from time to time using a spatula, until the tortillas are crisp and golden-brown on both sides and the filling has melted. Remove from the pan carefully and set aside to drain on kitchen paper. Keep warm.
- Repeat the process with the remaining oil and tortillas.
- Meanwhile, in a small bowl, mix together the coriander, avocado, lime juice and a pinch of salt until well combined. Set aside.
- When the quesadillas are cooked, add the pumpkin seeds to the pan they were cooked in. Fry for 1-2 minutes, or until golden-brown, then add them to the coriander and avocado mixture.
- To serve, slice each quesadilla into six pieces and divide the slices between two serving plates. Scatter over the remaining coriander leaves, chopped avocado and roasted pumpkin seeds. Garnish the plate with the lime wedges.
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.
CHEESY BLACK BEAN QUESADILLAS
"These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can't handle too much heat," Cherylyn Radford explains from Fox Creek, Alberta. "I like to serve slices with salsa and fat-free sour cream."
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain., Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. , Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 12g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 820mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
BLACK BEAN QUESADILLAS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Using small-whole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
- 2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
- 3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
- 4. Cut quesadillas into wedges. Serve with Salsita, if desired.
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
BLACK BEAN QUESADILLAS
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.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Quesadilla Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Nutrition Facts : Calories 375 calories, Carbohydrate 45.1 g, Cholesterol 12.6 mg, Fat 16.3 g, Fiber 10.2 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 607.7 mg, Sugar 6.4 g
BLACK BEAN QUESADILLA
Steps:
- Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
- In a large bowl, mix all ingredients.
BLACK BEAN QUESADILLAS
"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 30 wedges.
Number Of Ingredients 5
Steps:
- In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BLACK-BEAN QUESADILLAS
Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.
Provided by Ruth Cousineau
Categories Bean Cheese Tomato Vegetarian Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat dry grill pan over medium heat until hot.
- Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla (about 1/2 cup each), then fold tortillas in half.
- Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with remaining 1/2 tablespoon oil and 4 quesadillas.
- Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.
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