Imported from Instagram
Black Bean Quesadillas
A big-batch meal-prep quesadilla filled with simmered black beans, enchilada sauce, cottage cheese, mozzarella, cheddar, and cilantro. The folded tortillas can be toasted before freezing and reheated straight from frozen.
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Ingredients
- 30 g Olive oil
- 10 Garlic (cloves, finely chopped)
- 1800 g Black beans
- 30 g Taco seasoning
- 800 g Red enchilada sauce
- 10 g Nutritional yeast
- 1 bunch Cilantro stems (finely chopped)
- 360 g Cottage cheese
- 200 g Fat-free mozzarella (shredded)
- 200 g Sharp cheddar (shredded)
- 1 bunch Cilantro leaves (finely chopped)
- 20 Low-carb taco-size tortillas
- 200 g Diced chipotles
- 200 g 0% Greek yogurt
- 20 g Honey
- 10 g Avocado oil
- Salt (to taste)
Steps
- 1
Heat a large pot over medium heat.
- 2
Add the olive oil and finely chopped garlic. Cook for 1 minute, until fragrant.
- 3
Add the black beans, taco seasoning, red enchilada sauce, nutritional yeast, and finely chopped cilantro stems. Stir well and bring the mixture to a simmer.
- 4
Reduce the heat to medium-low. Cook for about 30 minutes, stirring occasionally, until the mixture has thickened.
- 5
Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
- 6
Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until the cheeses have melted and everything is fully combined.
- 7
Transfer the filling to a large bowl and let it cool for 15–20 minutes.
- 8
Lay out the tortillas and divide the filling evenly among them.
- 9
Spread filling onto one half of each tortilla, then fold each tortilla closed.
- 10
Optionally, toast the folded quesadillas in a skillet or on a griddle until lightly golden on both sides.
- 11
Let the quesadillas cool completely, then freeze.
- 12
To reheat from frozen, air-fry at 375°F for 6–8 minutes, or microwave for about 2 1/2 minutes.
Notes
Makes 20 quesadillas. The low-calorie chipotle sauce is included in the ingredient list, but the source gives no instructions for mixing or serving it. Per quesadilla, the source lists 270 calories, 20 g protein, 24 g carbs (19 g fiber), and 9 g fat. Toasting before freezing is optional.
Nutrition per serving
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