Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, black bean quesadillas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Black Bean Quesadillas is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Black Bean Quesadillas is something which I’ve loved my entire life.
These black bean and corn quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over these every time! Feel free to play around and add chicken or veggies, if you desire.
To begin with this recipe, we have to prepare a few ingredients. You can cook black bean quesadillas using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Black Bean Quesadillas:
- Get 3 tbsp. olive oil, divided
- Get 1/2 a small onion, diced
- Prepare 1 small bell pepper, diced
- Prepare 1 jalapeno, diced (optional for heat)
- Take 2 cloves garlic, minced
- Prepare 2 cups chopped spinach
- Get 1 cup canned black beans, rinsed and drained
- Take 1 tbsp. taco seasoning
- Prepare to taste salt and pepper
- Take pinch cayenne pepper
- Prepare 2 tbsp. chopped cilantro
- Prepare juice from 1/2 of a lime
- Prepare 2 cups freshly shredded cheese (use a kind that melts easily)
- Get 4 flour tortillas (the burrito sized ones)
We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad. Quick Vegetarian Quesadillas For a tasty take on the cheesy Mexican snack, fill your quesadillas with delicious GOYA® Black Beans!
Instructions to make Black Bean Quesadillas:
- In a large skillet, heat 1 tbsp. of the oil over medium heat. Once hot, add the peppers and onions and cook, stirring often, until they have begun to soften, about 3-4 minutes. Stir in the garlic and spinach and cook, stirring often, until the spinach wilts.
- Add the black beans and seasonings to the skillet and cook just 2 or so minutes more, then remove from heat and transfer the bean mixture to a large bowl.
- Stir the cilantro, lime juice and cheese into the bean mixture. Return the skillet to the heat and add the additional 2 tbsp. of oil to it.
- Prepare the quesadillas by placing 1/4 of the bean and cheese mixture over one half of each tortilla, then fold the other half over it, so it's a half circle.
- Once the oil is hot and shimmering, add the quesadilla carefully to the skillet. Cook for 2-3 minutes, or until golden, then flip it carefully and cook the other side for 2-3 minutes, until golden and the cheese is all melted.
- Slice into thirds using a large, sharp knife and serve immediately.
GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Salsa Pico de Gallo - Mild, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. Quesadillas are just fancy for flattened, fried wraps - black beans and cheese fill these with an avocado side salad. Using a lower heat gives the black bean quesadilla time to thaw and heat on the inside before the outside overcooks or burns. Black beans, corn, cilantro, cheese, and plenty of spices make these vegetarian black bean quesadillas big on flavor and.
So that’s going to wrap this up with this special food black bean quesadillas recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
