Black Bean Quesadillas with Vegetables

5 from 1 vote

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.

Prep Time15

Cook Time20

Total Time35

Course: Entree

Cuisine: Mexican, Tex-Mex

Keyword: beans, black beans, dinner, meatless, meatless monday, plant based, Quesadilla, quick and easy, vegetarian

Servings:

Calories: 336kcal

Author: Carissa Serink

Ingredients

2 tablespoon 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 ½ teaspoon chili powder
14 ounce can black beans drained and rinsed
½ 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 ½ teaspoon chili powder. Add the rinsed beans and cook until heated through.
Remove from heat and stir in½ 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