Black Bean and Veggie Quesadillas
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Black Bean and Veggie Quesadillas
Black Bean and Veggie Quesadillas
Black Bean and Veggie Quesadillas
Black Bean and Veggie Quesadillas
Black Bean and Veggie Quesadillas
Black Bean and Veggie Quesadillas
Black Bean and Veggie Quesadillas
Black Bean and Veggie Quesadillas

Black Bean and Veggie Quesadillas

A lighter and healthier quesadilla is possible when using black beans and veggies in your filling and topping with fat free salsa, Greek yogurt and smashed avocado.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course General
Cuisine General
Servings 2 Served
Calories 11 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 2 Large Tomato tortillas
  • 1 Cup Canned black beans, rinsed
  • 1/2 Cup Corn kernels, if frozen thawed first
  • 1/4 Onion, sliced thin
  • 1/4 Red bell pepper, sliced thin
  • 1/2 Tsp. Cumin
  • 1/2 Tsp. Ground Guajillo pepper
  • 1/4 Tsp. Dried Chipolte pepper
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 Cup Cheddar cheese, shredded
  • 1/2 Cup Mozzarella cheese, shredded
  • 1 Tsp. Olive oil
  • Fat free Salsa, to serve
  • Fat free Greek yogurt, to serve
  • Smashed avocado, to serve
  • Lime wedges, to serve

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the onions and bell pepper with a pinch of salt and some ground black pepper and the cumin, Guajillo and Chipolte peppers. Cook until the vegetables are soft. About 2-3 minutes. Add the beans and corn and toss to coat and warm through.
  • In a separate skillet heated over medium high heat, add one tortilla in the pan and put 1/4 cup of the mozzarella cheese on one half of the tortilla. Top with half the vegetable mixture then 1/4 cup of the cheddar cheese.
  • Fold the empty side of the tortilla over the vegetables and cheese to form a half moon quesadilla. Press down with a spatula to help the ingredients stick together. Let cook for about two minutes until golden brown.
  • Gently flip the quesadilla to the other side and cook for another 2-3 minutes to let the cheese melt and all the ingredients heat through. Remove to a cutting board and cut into wedges. Repeat with other quesadilla OR you can use two skillets and cook them both at the same time,
  • Serve with salsa, fat free Greek yogurt, smashed avocado and lime wedges. Enjoy!

Nutrition

Calories: 11calCarbohydrates: 1gProtein: 0.3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 47mgPotassium: 23mgFiber: 0.2gSugar: 0.1gVitamin A: 28IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg
Keyword appetizer, healthier choice, mexican, starter
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