Easy Black Bean Quesadillas
361kcal
Ingredients
- 400 g tinned black beans drained and rinsed
- 4 tortilla wraps
- 2 scallions finely sliced
- 7 pickled jalapeno slices, diced (optional)
- 100 g shredded cheese (four cheese blend)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon onion salt
- 0.5 teaspoon garlic powder
- 3 tablespoon sour cream Greek yogurt, or nacho cheese sauce
- 1 tablespoon oil
Method
- Drain and rinse your tinned black beans, then place them in a large mixing bowl. Use a potato masher to gently mash about ⅔’s of the black beans - this helps them stick together in the quesadillas and not just fall all over the place!400 g tinned black beans
- Add the seasonings, sliced jalapenos and scallions, cheese blend, and whatever “creamy” option you’ve gone for (yoghurt or cheese sauce).2 scallions, 7 pickled jalapeno slices, diced, 100 g shredded cheese, 1 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon onion salt, 0.5 teaspoon garlic powder, 3 tablespoon sour cream
- Mix the ingredients.
- Lay out your tortilla wraps and spread the black bean mixture over one half of each wrap.4 tortilla wraps
- Fold over the wraps and press down gently to stick the wraps to the filling.
- Heat the oil in a large frying pan, and fry each quesadilla for 1-2 minutes on each side or until golden and crispy.1 tablespoon oil
- Cut the quesadilla in half or thirds, and serve with your favorite additions (a fresh pico de gallo or guacamole to dip are two of our favorites!).
Nutrition
Serving1gCalories361kcalCarbohydrates42gProtein18gFat14gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.01gCholesterol25mgSodium1113mgPotassium515mgFiber11gSugar2gVitamin A990IUVitamin C4mgCalcium223mgIron4mg
Notes
- Fridge: Store cooked quesadillas in an airtight container for up to 3 days. Reheat in a pan or air fryer for best crispiness.
- Freezer: Freeze assembled (uncooked) quesadillas with parchment between them. Cook from frozen in a pan or air fryer.