Description
A quick and satisfying meal filled with creamy black beans, melty cheese, and vibrant veggies. Perfect for lunch or dinner!
Ingredients
Scale
- 4 medium flour or corn tortillas
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1 cup bell peppers, chopped (mixed colors)
- 1 small onion, finely chopped
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp olive oil
- Optional: sour cream or guacamole for serving
Instructions
- Prep your ingredients by chopping the bell peppers and onion.
- In a skillet over medium heat, add olive oil. Sauté onions and bell peppers until softened, about 5-7 minutes.
- In a bowl, mash half of the black beans until creamy, leaving some whole for texture.
- On one half of each tortilla, spread mashed black beans, whole beans, sautéed veggies, and sprinkle cheese generously.
- Fold tortillas in half and cook in the skillet until golden brown on both sides, about 3 minutes per side.
- Slice into wedges and serve hot with optional sour cream or guacamole.
Notes
- For extra flavor, add spices like garlic powder or smoked paprika.
- Feel free to swap in different cheeses to customize your quesadilla experience.
- Leftovers can be stored in an airtight container for up to three days; reheat on medium heat for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (125g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 25mg