Black Bean Quesadilla
This 10-minute Black Bean Quesadilla packs a protein-rich punch while keeping your kitchen time minimal. Perfect for busy weeknights, these crispy tortillas filled with seasoned black beans and melted cheese deliver a satisfying 18g of protein and 6g of fiber per serving.
Equipment
- Large skillet
Ingredients
Quesadilla Ingredients
- 1 teaspoon olive oil
- 1 clove garlic minced
- 1/4 small onion chopped
- 1/4 bell pepper any color, chopped
- 15 ounce black beans canned, drained and rinsed
- 1 cup corn canned or frozen-thawed
- 1/4 cup salsa
- 1 teaspoon light brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 cups shredded cheese monterrey jack, colby jack, or cheddar
- 4 large flour tortillas
Instructions
- Add olive oil to a large skillet over medium high heat. Add the onion and bell pepper and saute for 1-2 minutes.
- Add garlic and saute for 30 seconds.
- Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine. Reduce heat. Taste and adjust seasonings, if desired.
- Heat another large skillet. Place one tortilla in the skillet.
- Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer. Top with another sprinkle of cheese.
- Add a tortilla on top and cook until the bottom tortilla is golden.
- Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
- Serve with sour cream and salsa.
Nutrition
Calories: 295kcalCarbohydrates: 19gProtein: 18gFat: 16gSaturated Fat: 8gCholesterol: 49mgSodium: 497mgPotassium: 326mgFiber: 6gSugar: 2gVitamin A: 850IUVitamin C: 10.1mgCalcium: 305mgIron: 1.9mg
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