Crispy Black Bean Quesadillas

This recipe is packed with plant-based protein and fiber from black beans, paired with reduced-fat cheese for a lighter, satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 3/4 cup chunky salsa, drained · 66 kcal in the whole recipe
• 1 can (15.5 oz) low-sodium black beans, drained and rinsed · 445 kcal in the whole recipe
• 2 cups shredded reduced-fat Colby & Monterey Jack cheese · 405 kcal in the whole recipe
• 2 tablespoons fresh cilantro, finely chopped · 2 kcal in the whole recipe
• 4 flour tortillas (8-inch) · 562 kcal in the whole recipe
• 1/2 teaspoon extra virgin olive oil · 18 kcal in the whole recipe

Method

1. Place the salsa in a fine-mesh strainer to drain off excess liquid, then transfer the remaining tomato mixture to a medium bowl.

   

2. Add the drained black beans, shredded cheese, and chopped cilantro to the bowl, mixing until well combined.

   

3. Spread the bean and cheese mixture evenly over one half of each tortilla, then fold the other half over to cover the filling.

   

4. Heat a large skillet or griddle over medium-high heat and lightly brush with the olive oil.

   

5. Cook the quesadillas for about 5 minutes, carefully flipping once, until the tortillas are golden brown and crisp and the cheese is fully melted. Cut into wedges and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.