Ingredients
Scale
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 4 medium flour tortillas
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onions and bell peppers, sauté for 3 minutes.
- Stir in black beans, cumin, chili powder, and salt. Cook for 2 minutes.
- Place a tortilla on a clean surface and spread half with the bean mixture.
- Sprinkle cheese and cilantro on top.
- Fold the tortilla in half and press lightly.
- Cook in a pan over medium heat for 2 minutes per side until golden.
- Repeat for remaining tortillas.
- Cut into wedges and serve warm.
Notes
- Use whole wheat tortillas for extra fiber.
- Add avocado slices or salsa for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg