Web Exclusive Round 2 Recipe Bean Chili Quesadilla

(WEB EXCLUSIVE) ROUND 2 RECIPE: BLACK BEAN ENCHILADAS

(Web Exclusive) Round 2 Recipe: Black Bean Enchiladas image

Provided by Sandra Lee

Time 32m

Yield 8 enchiladas

Number Of Ingredients 17

Ingredients

1 (10-ounce) can enchilada sauce
8 corn tortillas
1 cup leftover Black Bean Burger mixture, recipe follows
1/2 cup shredded Cheddar
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls
1 tomato, sliced
4 small Romaine lettuce leaves, or any other type you have on hand
1/4 cup ketchup

Steps:

Preheat oven to 350 degrees F.
Pour half the of the enchilada sauce into the bottom of a baking dish.
Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.
Place 2 tablespoons of black been burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining Black Bean Burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
Heat a grill or grill pan over medium-low heat.
In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
Reserve 1/3 of the black bean mixture for Black Bean Enchiladas. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

BEAN QUESADILLAS

Bean Quesadillas image

Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice.

Provided by jjenkraynakorriss

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
½ (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
¼ cup vegetable oil

Steps:

Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 69.7 g, Cholesterol 9.9 mg, Fat 18.3 g, Fiber 6.4 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 912.6 mg, Sugar 4 g

BEAN 'N' BEEF QUESADILLAS

Bean 'N' Beef Quesadillas image

Either leftover roast beef or deli beef works well in this recipe from Marian Platt of Sequim, Washington. To complement the hearty quesadillas, she dresses up purchased salsa.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups chunky salsa
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cups julienned cooked roast beef
2 cups shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 tablespoons canola oil

Steps:

In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside., Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture.

Nutrition Facts : Calories 607 calories, Fat 22g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1068mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 10g fiber), Protein 37g protein.

CHILI BEEF QUESADILLAS

Chili Beef Quesadillas image

Served in whole wheat tortillas, these scrumptious beef and veggie quesadillas pack a healthy dose of fiber. They're spicy enough to suit my husband, but mild enough to please our 2-year-old son. Robyn Larabee - Lucknow, Ontario

Provided by Taste of Home

Categories Appetizers Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3/4 pound lean ground beef (90% lean)
1 medium onion, chopped
3/4 cup finely chopped fresh mushrooms
1 medium zucchini, shredded
1 medium carrot, shredded
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
2 medium tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
4 whole wheat tortillas (8 inches), warmed
Cooking spray
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture., Spritz one side of each tortilla with cooking spray; place plain side up in a 15x10x1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling., Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 475mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

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