Black Bean Quesadillas with Vegetables
These quesadillas are a favorite that the whole family will love. Plus they're meatless and loaded with fiber and vegetables, so you'll love them too.
Servings: 6
Calories: 336kcal
Ingredients
- 2 Tbsp canola oil
- 1 small red onion minced
- 1 large bell pepper stemmed, seeded and minced
- 3 ounces white mushrooms wiped clean and chopped fine
- 2 cloves garlic minced or pressed
- 1 1/2 teaspoon chili powder
- 14 ounce can black beans drained and rinsed
- 1/2 cup minced fresh cilantro
- 2 Tablespoon lime juice
- salt and pepper to taste
- 6 medium whole wheat tortillas (or use corn tortillas to make this recipe Gluten Free)
- 1 cup shredded cheddar, monterey jack, or pepper jack cheese
Instructions
- Heat 2 teaspoons of canola oil over medium-high heat in a 12" skillet. Add minced onion, bell pepper, and mushrooms and saute until softened, 8-10 minutes. Stir in the minced garlic and 1 1/2 teaspoon chili powder. Add the rinsed beans and cook until heated through.
- Remove from heat and stir in1/2 cup minced fresh cilantro and 2 Tablespoon lime juice. Season to taste with salt and pepper. Wipe the skillet clean with paper towel.
- Brush or spray one side of each tortilla with some of the remaining canola oil. Divide the filling evenly among the 6 tortillas, spreading it over the side of the tortillas that have not been brushed with oil. Top the filling with the cheddar cheese. Fold tortillas in half.
- Place tortillas in the skillet, 2 at a time. Cook over medium heat until browned. Flip and continue to cook until the other side is browned and cheese is melted. Cut each quesadilla into 4 pieces and serve.
Nutrition
Calories: 336kcal | Carbohydrates: 39g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 887mg | Potassium: 373mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1054IU | Vitamin C: 31mg | Calcium: 251mg | Iron: 3mg
