Recipe: Black bean quesadillas
Looking for a healthy recipe for a meal you (and your heart) will love? Look no further than this easy black bean quesadilla.
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.
- 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
- Low-fat/nonfat sour cream
- 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.
- 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.
- While the bean mixture simmers, mix juice from the other half of the lime with tomato, scallion and cilantro in a small bowl.
- Spread the bean mixture over half of each tortilla and top with some tomato mixture. Fold in half.
- 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.
- 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
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