Recipe: Black bean quesadillas

Black bean quesadillas*

Following a heart-healthy diet isn’t just good for your heart — it’s good for your whole body. If you’re looking for a meal for two that’s easy and healthy, this black bean quesadilla recipe checks all the boxes.

Serves 2

Ingredients:

• 2 whole wheat tortillas, 8"
• 1 teaspoon olive oil
• 1 jalapeño or poblano pepper, diced (optional)
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 lime, halved
• 1 15-ounce can black beans, low or no sodium
• 1 tomato (Roma or globe), diced
• 2 scallions, thinly sliced
• ¼ cup fresh cilantro, chopped
• Cooking spray

Optional dips/toppings:

• Guacamole
• Low-fat/nonfat sour cream
• Salsa

Directions:

1. Heat a medium pot over medium-high heat. Add the olive oil and diced pepper (Note: Remove pepper seeds and core if you prefer less heat). Sauté for 3 to 5 minutes, then add cumin, garlic, onion powder, juice from half the lime and the can of beans with their liquid.
2. Bring the mixture to a light boil, then turn down the heat down to low. Allow the mixture to simmer for 5 minutes or so, then mash with a wooden spoon or potato masher until mostly smooth. Simmer until thickened to the point where it could be scooped and spread.
3. While the bean mixture simmers, mix juice from the other half of the lime with tomato, scallion and cilantro in a small bowl.
4. Spread the bean mixture over half of each tortilla and top with some tomato mixture. Fold in half.
5. Heat a large sauté pan over medium-low heat. Spray with cooking spray, then add both quesadillas and cook until golden brown on both sides, flipping after about 5 minutes.
6. Serve warm with optional dips/toppings.

*Adapted from Hello Fresh

Nutrition information per serving (1 quesadilla): Calories 363, total fat 7.2 g, protein 17.1 g, carbohydrate 60 g, sodium 247 mg 

Next steps:

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