Black Bean Quesadillas. Quick Vegetarian Quesadillas For a tasty take on the cheesy Mexican snack, fill your quesadillas with delicious GOYA® Black Beans! GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Salsa Pico de Gallo – Mild, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook.
Cut each quesadilla into six wedges. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. You can cook Black Bean Quesadillas using 14 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Black Bean Quesadillas
- You need 3 tbsp. of olive oil, divided.
- Prepare 1/2 of a small onion, diced.
- You need 1 of small bell pepper, diced.
- Prepare 1 of jalapeno, diced (optional for heat).
- Prepare 2 cloves of garlic, minced.
- You need 2 cups of chopped spinach.
- It’s 1 cup of canned black beans, rinsed and drained.
- You need 1 tbsp. of taco seasoning.
- Prepare to taste of salt and pepper.
- You need pinch of cayenne pepper.
- Prepare 2 tbsp. of chopped cilantro.
- Prepare of juice from 1/2 of a lime.
- It’s 2 cups of freshly shredded cheese (use a kind that melts easily).
- You need 4 of flour tortillas (the burrito sized ones).
Serve with: A little sour cream and a mixed green salad. Heat a large, nonstick skillet to medium heat and coat with cooking spray. Place one tortilla in the pan to warm. Place half the bean mixture on one side of the tortilla and fold over to cover.
Black Bean Quesadillas step by step
- In a large skillet, heat 1 tbsp. of the oil over medium heat. Once hot, add the peppers and onions and cook, stirring often, until they have begun to soften, about 3-4 minutes. Stir in the garlic and spinach and cook, stirring often, until the spinach wilts..
- Add the black beans and seasonings to the skillet and cook just 2 or so minutes more, then remove from heat and transfer the bean mixture to a large bowl..
- Stir the cilantro, lime juice and cheese into the bean mixture. Return the skillet to the heat and add the additional 2 tbsp. of oil to it..
- Prepare the quesadillas by placing 1/4 of the bean and cheese mixture over one half of each tortilla, then fold the other half over it, so it's a half circle..
- Once the oil is hot and shimmering, add the quesadilla carefully to the skillet. Cook for 2-3 minutes, or until golden, then flip it carefully and cook the other side for 2-3 minutes, until golden and the cheese is all melted..
- Slice into thirds using a large, sharp knife and serve immediately..
Remove from heat and place on a baking sheet. Mix in remaining can of beans, salsa. Serve with salsa and sour cream on the side. These black bean and corn quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over these every time!