Black Bean Quesadillas
Servings: 4
Calories: 509kcal
Ingredients
Refried Beans
- 1 teaspoon olive oil
- 1 tablespoon chopped onion
- 1 garlic clove (minced)
- 1 can canned black beans (drained and rinsed)
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ⅛ teaspoon ground black pepper
- ½ tablespoon ketchup
- 1 teaspoon lime juice
- ½ cup water
Other Quesadilla Ingredients
- 8 medium-sized soft flour tortillas
- 4 ounces reduced-fat cheddar cheese (shredded)
- ½ cup chunky salsa
- 2 green onions (chopped)
Instructions
Make the refried beans:
- Heat 1 teaspoon olive oil in a pan over medium heat. Add the garlic and onion and cook for about 3 to 5 minutes, until the onion is soft.
- Add the drained and rinsed black beans, spices, ketchup, lime juice and water to the skillet. Use a potato masher to mash the beans up as they cook. (You might need a little more water to reach the desired consistency.)
- The refried beans can be made ahead-of-time and stored in the fridge for a few days.
Arrange the quesadillas:
- Spread ¼ of the refried beans on 4 of the tortillas.
- Top each of the 4 tortillas with 2 tablespoons of chunky salsa and 1 ounce of cheese (reduced-fat Colby or Jack cheese would also work very well)
- Sprinkle green onions over each of the 4 tortillas.
- Top each of the 4 tortillas with another tortilla to make 4 tortilla sandwiches.
- Heat a clean skillet over medium heat. Spritz the skillet lightly with nonstick spray.
- Cook each quesadilla, one at a time, in the skillet. Flip it over with a large spatula to brown the quesadilla on both sides.
- Cut the quesadilla into 6 wedges. Serve with more salsa, Greek yogurt, or mashed avocado/guacamole. (Avocado + jarred salsa makes a nice, quick guacamole.)