Black Bean Quesadillas

As I have been dusting off my summer recipes I came across this one today.  It’s quick and easy for those busy summer nights.

Black Bean Quesadillas

Ingredients:

2 large flour tortillas

3/4 C shredded cheddar or monterey jack cheese

1/2 C frozen corn, thawed

1/2 C red bell pepper, diced

1/2 C black beans, drained

1 green onion, chopped

coconut oil to coat pan

Directions:

Melt coconut oil in skillet over medium heat.  Place a tortilla in the skillet and allow to heat for 1 minute before flipping.  Flip tortilla, sprinkle with half the cheese, then half of each remaining ingredient.  Once the cheese is melted, carefully slide the tortilla out on to a cutting board.  Slice into 8 wedges and serve warm.  Repeat with the remaining tortilla and ingredients.

*You can also used precooked meat or chicken in place of, or in addition to, the black beans.

Serve with a big summer salad and enjoy a colorful summer meal without heating up the kitchen.

 

Comments

  1. Hi Dustin, Can you substitute tofu for the cheese? Keep up the good work. Shalom,Esther

  2. There is a new booth at the farmer’s market that sells clean whole wheat tortillas and they are delicious…but a little pricey. The side between State Street and L’Etoile.

  3. I would suggest substituting the flour tortilla for an Ezekial tortilla, much better for you.

    Dustin

  4. This is my most favorite meal – with a multi grain tortilla, and fresh tomatoes in lieu of corn. I start my wrap with a bed of fresh baby greens, add the black beans, other vegis (grilled bell peppers and onions) and grilled chicken breast strips – top with a little plain probiotic yogurt, instead of sour cream, and finish off will cilantro. I do believe I could eat this every day and never get bored!
    I will have to pick up Ezekial tortillas sometime…Willy Street carry them?

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