Description
These Black Bean Veggie Quesadillas are a delicious and satisfying vegetarian meal that can be whipped up in no time. Packed with flavorful veggies, protein-rich black beans, and gooey cheese, they are perfect for a quick lunch or dinner.
Ingredients
Scale
Black Bean Filling:
- 1 tablespoon olive oil
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ¼ red onion, chopped
- 1 clove garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
Assembly:
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 large flour tortillas
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
- Sauté Veggies: Heat olive oil in a skillet over medium heat. Sauté bell peppers and onion until softened. Add garlic, black beans, cumin, chili powder, salt, and pepper. Cook, mashing some beans gently.
- Assemble Quesadillas: Place cheese on half of a tortilla, top with black bean mixture and more cheese. Fold in half.
- Cook Quesadillas: Cook folded tortilla in a skillet until golden brown and cheese melts on both sides.
- Serve: Slice into wedges and serve with toppings.
Notes
- You can add corn, spinach, or mushrooms for extra veggies.
- Use whole wheat or gluten-free tortillas if desired.
- Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: ½ quesadilla
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg
