Black Bean Quesadillas
Recipe from Love and Good Stuff
- Preparation and cooking time: 15 min
- Serves: 2 quesadillas
- Carbohydrate: 33 g carbs per serving (2 quesadillas)
Ingredients
Make it for
2
This recipe makes 2 servings.
- 1 TBSP olive oil
- 2 cup chopped spinach
- 0.5 cup diced onion
- 1 red pepper diced
- 1 tsp chilli powder
- 4 large tortillas
- 2 cup shredded cheese
- 1 cup cooked black beans
Method
- Heat a large non-stick skillet to medium heat and add a tablespoon of olive oil.
- When the skillet is hot, add the diced red pepper and onion, chopped spinach and chili powder then sauté for a couple of minutes until the veggies have softened.
- Add the black beans into the skillet and heat.
- Remove the veggies from the skillet and wipe clean with a paper towel, then place back on the burner.
- Spread out 1/4 of the cheese across one half of the tortilla. Top with half the veggies and half the black beans then spread another 1/4 of the cheese on top of it all.
- Fold over the empty half of the tortilla and press gently to close the quesadilla.
- Repeat for the second quesadilla.
- Place both the quesadillas in the skillet and cook for 3-4 minutes per side or until the cheese has melted and the exterior of the quesadillas has crisped and browned.
Tips
- To reduce the amount of fat choose cheese that is lower in saturated fat.
Nutrition
Per serving (2 quesadillas), as published with the recipe.
- Energy
- 498kcal
- Carbohydrate
- 33g
- Fibre
- 6g
- Protein
- 29g
- of which saturated
- 17g
These figures come from the original recipe and are a guide only. If you are counting carbohydrate, check the labels on the ingredients you actually use.
Where this one comes from
Demonstrated at a Cooking Series session and filed under Quick Meals.
Cook this one with us
The Cooking Series runs through the year across the rohe. Free, hands-on, and you take the recipes home.