Black Bean And Spinach Quesadillas Recipe 45
BLACK BEAN QUESADILLA
Provided by Sandra Lee
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
- Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.
QUICK BLACK BEAN QUESADILLAS
Need a quick snack or appetizer? These bean and cheese quesadillas are the answer. I got the recipe at a Mexican festival that was held at our children's school and have served them regularly ever since. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic., Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over., Cook on a griddle coated with cooking spray over low heat, 1-2 minutes on each side or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 375 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 720mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 9g fiber), Protein 16g protein.
SPINACH-BLACK BEAN QUESADILLAS
I invented this to clean out the fridge, but my husband and father and I really enjoyed it. Makes a great snack or a complete meal with Mexican rice or my Simple Mexican Side Salad.
Provided by Prose
Categories Lunch/Snacks
Time 30m
Yield 6 quesadillas, 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Sautee the onion and garlic in the olive oil in a large skillet or pan. Add the chillis and heat, stirring, until oil takes on a slightly red color.
- Add black bean, taco seasoning, cumin, and a little water or broth to prevent burning. Heat the beans over low to medium heat, stirring occasionally. Mash some of the beans to thicken the consistency.
- Add the spinach (with a little more water, if necessary). Stir it in to the bean mixture. Cover and turn heat down to low. Steam for about 2 minutes or until the spinach is just wilted. Do not overcook.
- Distribute the spinach-black bean mixture between 6 corn tortillas on baking sheets. Sprinkle with desired amount of vegan cheese. Top each one with another tortilla. Bake in oven 7-10 minutes or until cheese is melted. If desired, cut each quesadilla into 4 triangles with a pizza cutter. Serve with fresh salsa.
Nutrition Facts : Calories 532.3, Fat 13, SaturatedFat 2, Sodium 1114.3, Carbohydrate 89.4, Fiber 21.7, Sugar 7.4, Protein 21.4
SPINACH AND BLACK BEAN QUESADILLAS
These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.
Provided by BeckyF
Categories Black Beans
Time 35m
Yield 12 Appetizers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
- Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
- Add the mashed beans to the pan and saute, for 1 minute.
- Fold in the spinach, stirring well to incorporate.
- Remove the pan from the heat and allow the mixture to cool.
- Season with the five spice-powder and salt and pepper.
- Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
- Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
- Preheat the oven to 200F degrees.
- Place a heavy skillet over medium-high heat.
- Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
- Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
- Remove the quesadillas from the oven.
- Leave whole or cut into wedges and serve immediately.
TANGY TUNA BLACK BEAN QUESADILLAS
This is a delicious quesadilla recipe using ingredients like low-fat sour cream, refried black beans, and whole-wheat tortillas. It's so easy to put together in less than 20 minutes and it tastes fabulous! Feel free to serve with salsa and sour cream for dipping.
Provided by SUPERTIM99
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix tuna, black beans, and sour cream together in a large bowl. Stir corn, buffalo wing sauce, garlic salt, and cumin into tuna mixture.
- Melt half the butter in a large skillet over medium heat; heat 1 tortilla in melted butter for 1 minute and flip. Spread half the tuna mixture over heated tortilla. Sprinkle with half the Mexican cheese; cover with another tortilla. Place a lid on the skillet and cook for 1 minute.
- Flip the quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice quesadilla into eighths and serve a half quesadilla to each guest.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 46.3 g, Cholesterol 57 mg, Fat 14.1 g, Fiber 5.4 g, Protein 28.3 g, SaturatedFat 8.3 g, Sodium 2228.9 mg, Sugar 1.6 g
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