As promised, below is the recipe for black bean quesadillas. I found a recipe for these quesadillas a while ago on Pinterest (I’d love to share the original recipe but can no longer find it on Pinterest), and since then they’ve sort of taken on a life of their own. This is one of Rob’s favorites, and I probably make it at least every other week. They’re super easy to change in order to fit your own tastes, so feel free to add or take out any of the ingredients!
Ingredients:
- Wheat or corn tortillas (I’ve used both, and both are tasty!)
- 1/4 cup of pepper jack cheese
- 1/4 cup of 2% milk Mexican cheese blend
- 1/4 cup black beans (drained and rinsed)
- Jalapeno (seeded and diced)
- Green onions
- Cilantro
- Green bell pepper (optional)
- Olive oil
The cheese and black bean amount is for one quesadilla.
Directions:
- Spray griddle or pan with nonstick cooking spray. Heat griddle to 300 degrees. (medium heat on a stove)
- Drain and rinse black beans.
- Lightly brush outside of tortilla(s) with olive oil. I use two corn tortillas or one wheat tortilla for one quesadilla.
- Place one tortilla on griddle/pan. Sprinkle Mexican cheese blend, black beans, jalapeno, green onions, cilantro, bell pepper, and pepper jack cheese on tortilla. (I do it in that order. If using wheat tortillas, only place ingredients on half of tortilla.)
- Place second tortilla on top of ingredients. (If using wheat tortillas, fold tortilla over.)
- After three minutes, flip quesadilla. Let cook for four more minutes.
- Serve with your favorite condiments. We really like guacamole, light sour cream, and tapatio sauce.
- ENJOY! 🙂
Fit Doxie Mom 