HEARTY BLACK BEAN QUESADILLAS RECIPES
HEARTY BLACK BEAN QUESADILLA - BIGOVEN.COM
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Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- " Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw). Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns). Notes **I used black beans that I cooked from dry in my slow cooker using this method. It’s easy, requires almost no effort, and is about ? the cost of a can of beans."
Nutrition Facts : Calories 798 calories, FatContent 17.6859414077965 g, CarbohydrateContent 140.096714355169 g, CholesterolContent 30.1333333333333 mg, FiberContent 21.4472407573383 g, ProteinContent 27.0509682083209 g, SaturatedFatContent 6.93584114290866 g, ServingSize 1 1 Serving (377g), SodiumContent 600.711814377646 mg, SugarContent 118.649473597831 g, TransFatContent 1.5904896160959 g
HEARTY BLACK BEAN QUESADILLA - BIGOVEN.COM
""
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- " Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw). Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns). Notes **I used black beans that I cooked from dry in my slow cooker using this method. It’s easy, requires almost no effort, and is about ? the cost of a can of beans."
Nutrition Facts : Calories 798 calories, FatContent 17.6859414077965 g, CarbohydrateContent 140.096714355169 g, CholesterolContent 30.1333333333333 mg, FiberContent 21.4472407573383 g, ProteinContent 27.0509682083209 g, SaturatedFatContent 6.93584114290866 g, ServingSize 1 1 Serving (377g), SodiumContent 600.711814377646 mg, SugarContent 118.649473597831 g, TransFatContent 1.5904896160959 g
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