Fiesta Black Bean Quesadillas Recipe

Name: Fiesta Black Bean Quesadillas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Chopped Tomato; Red Onions; 1 jalapeño (seeded and minced); Red Bell Peppers; Fresh Cilantro Leaves; Fresh Lime Juice; 1/4 teaspoon salt (for salsa), 1/2 teaspoon salt (for filling); Fresh Ground Pepper; 1 (15-ounce) can black beans (rinsed and drained); 1/2 cup chopped red onion; Garlic Clove; Ground Cumin; Adobo Seasoning; Whole Wheat Tortillas; Low Fat Monterey Jack Cheese; Nonfat Sour Cream

Spice up your lunch or dinner with these delicious and filling Fiesta Black Bean Quesadillas! This recipe, adapted from a healthy lifestyle website, is packed with flavor and perfect for a quick weeknight meal. We've doubled down on the deliciousness with a vibrant salsa recipe that's sure to become a family favorite. Get ready for a fiesta in your mouth!

Prep Time 20 mins

Cook Time 30 mins

Calories 224.7 kcal

Protein 32g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fiesta Black Bean Quesadillas

Chopped Tomato
Red Onions
1 jalapeño (seeded and minced)
Red Bell Peppers
Fresh Cilantro Leaves
Fresh Lime Juice
1/4 teaspoon salt (for salsa), 1/2 teaspoon salt (for filling)
Fresh Ground Pepper
1 (15-ounce) can black beans (rinsed and drained)
1/2 cup chopped red onion
Garlic Clove
Ground Cumin
Adobo Seasoning
Whole Wheat Tortillas
Low Fat Monterey Jack Cheese
Nonfat Sour Cream

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How to Make Fiesta Black Bean Quesadillas

**Make the Salsa:** Combine 1 cup chopped tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 jalapeño (seeded and minced), 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Stir well and refrigerate for at least 30 minutes to allow flavors to meld.
**Prepare the Black Bean Filling:** In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 1/2 cup chopped cilantro, 1/4 cup chopped red onion, 1/2 cup chopped tomatoes, 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon adobo seasoning (from chipotle peppers in adobo sauce), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
**Assemble the Quesadillas:** Lay out 8 large flour tortillas. Sprinkle 1/8 cup shredded cheddar cheese (or your preferred cheese) onto one half of each tortilla.
**Add the Filling:** Top with 1/4 of the black bean mixture, then add another 1/8 cup of cheese on top.
**Fold and Cook:** Fold each tortilla in half to enclose the filling.
**Cook the Quesadillas:** Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. Carefully flip to avoid spills.
**Keep Warm:** While cooking the remaining quesadillas, transfer the finished quesadillas to a 200°F oven to keep warm.
**Serve:** Cut each quesadilla into 4 wedges. Serve hot with sour cream and your freshly made salsa.
**Enjoy!** This recipe makes a great lunch or light dinner. Feel free to adjust the spice level to your liking!