Vegetarian Black Bean Quesadillas Recipe

September 1, 2018

A Green Unicorn posted these amazingly delicious black bean quesadillas that she gives to her daughter for dinner. Well, as it turns out, I have the same taste in food as her daughter as I made the quesadillas and loved them. They had  the perfect amount of crunch and mush and flavor. I made a few modifications to the quesadillas and now it is a staple in my meal prep and lunch box. The quesadillas can hide as many veggies as you want for yourself, your significant other, or your children. They are so full of flavor and nutritious goodness that it kind of feels like a treat. Also it works out to be about $3.50 per large quesadillas if you fold it over, so definitely budget friendly. 

 

Feel free to play around with recipe and replace the cheese with vegan cheese, throw in different vegetables, or add way more spices. Cooking for me is definitely about taking recipes and experimenting.


If you have not read my journey to becoming a vegetarian click here to read all about it!

 

Time:

5-10 minute prep
10 minute stove cooking

20 minutes in the oven

 

Ingredients:

1 package of fresh spinach
2 cans of Organic Black Beans (read the label and make sure it is only beans, salt, and water). I use Goya.
1 package of large tortillas or 2 small packages (wheat or corn)
1 package of shredded cheese of choice - cheddar blend or Monterey Jack and colby mix is great (or use a vegan cheese equivalent)
A pinch of red pepper
Salt and Pepper to taste
1-2 cloves of garlic diced
1 tsp - Garlic powder 
1 tsp - Onion powder 
ADDITIONS – Kale, zucchini, nutritional yeast.
Dice Zucchini small  or add baby kale and add in for hidden vegetable.
Nutritional Yeast for Flavor


Turn oven on to 375 F
Saute garlic with a little bit of olive oil in a medium size pot.
Add both cans of beans including the liquid
Stir and cook for a few minutes - this will thicken up
Add garlic powder, onion powder, red pepper flakes, salt and pepper to taste
Continue to cook down until beans thicken further. I like to crush my beans so I take a wooden utensil and mush them against the side the pot or chop them a little. 

If you are adding kale or zucchini add after beans start to thicken


Coat a baking sheet with butter, cooking spray of choice or line with a silpat/parchment
Lay out tortillas in a single layer as the bottom of the quesadilla
Assemble quesadillas - layer on cheese, spinach, beans. Top with more cheese and fold in half (or put a top layer of tortilla)
Bake for 10 mins until bottom is golden
Flip over and bake for 5-7 more mins


Let cool slightly and eat… 
Possible toppings: sour cream, chives, lime, pico de gallo, avocado, or guacamole. 

 

 

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