Fiesta Black Bean Quesadillas

"I found this on a healthy lifestyle website somewhere and adapted it to our taste. They were very good and filling. I made a triple batch of the salsa and a double batch of the quesadillas, as the recipe is more of a snack or lunch size serving. The salsa was good on the quesadillas, but I think it could use some additional seasoning. I'll likely play around with it and update it here if I like the results."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
Ready In:
30mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
  • Heat oven to 200* F.
  • Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
  • Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
  • Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
  • Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
  • Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.

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Reviews

  1. I wanted something quick and easy to prepare tonight, and this fit the bill. I probably stuffed mine more that the recipe calls for, because mine only made 2 quesadillas. I heated my bean mixture up before placing on the tortilla..I wanted to be sure they were hot on the inside once the tortillas were brown. I also added a diced jalapeno. Made for Everyday is a Holiday tag!
     
  2. I made quesadillas, but used my own salsa. They were good and healthy tasting.
     
  3. Yummy! I ended up using "chili seasoning" in place of the adobo -- I think they are similar, and my grocery store does not carry the adobo. I sauted the onion first, because raw onion doesn't agree with me. Thanks for the hint about using 2 spatulas to flip them -- it worked great and I don't know if I would have thought of it on my own. I didn't make the salsa, though, just used jarred since we had it in the house.
     
  4. These were WONDERFUL! It IS a healthy recipe but you would never know it. I plan on making these often. They taste like something from an upscale, Mexican restaurant. You could add a little chicken breast, too.
     
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