BLACK BEAN AND PINEAPPLE QUESADILLA
I recreated this dish from a favorite at a local restaurant. You can easily adjust the heat to taste (I like mine mild) by adding cayenne pepper or red pepper flakes. You can also use a Mexican-style 4 cheese blend for a tasty result!
Provided by Starrynews
Categories Black Beans
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Spray pan with non-stick cooking spray.
- Stir chilies and onion over medium-high until onions are translucent.
- Add refried black beans and taco seasoning to chilies and onion in pan and mix well.
- Spread mixture across 1/2 of the tortilla.
- Sprinkle with pineapple bits and cheese.
- Fold over the other half of the tortilla.
- Bake at 300 until cheese is melted and beans are warmed through, about 10-12 minutes.
- Serve with toppings of your choice, such as sour cream, guacamole, diced tomato, etc.
Nutrition Facts : Calories 361.6, Fat 13.1, SaturatedFat 7, Cholesterol 29.8, Sodium 1065.6, Carbohydrate 46.4, Fiber 8.6, Sugar 10, Protein 16.5
BLACK BEAN QUESADILLA
Provided by Sandra Lee
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
- Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.
BLACK BEAN QUESADILLA
Steps:
- Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
- In a large bowl, mix all ingredients.
BLACK BEAN PINEAPPLE SALAD
"I created this when I had little left in the fridge and needed something healthy and fast. The black beans and pineapple go well together and it's so easy to make!" Julie Muccillo - Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.
Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 338mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SWEET POTATO-BLACK BEAN QUESADILLAS
A classic vegetarian pairing. Black beans, seasoned and roasted sweet potatoes, and melty cheese. What could be wrong with that?
Provided by Jonathan Charbz
Categories Quesadillas
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
- Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
- Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
- Heat a large skillet over medium heat.
- Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
- Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.
Nutrition Facts : Calories 1179.4 calories, Carbohydrate 121.5 g, Cholesterol 115.9 mg, Fat 55.5 g, Fiber 19.1 g, Protein 49.7 g, SaturatedFat 27.9 g, Sodium 2218.6 mg, Sugar 11.2 g
BLACK BEAN QUESADILLA
These quesadillas are great for feeding a large number of people; just multiply the recipe according to the numbers. Goes well with a Greek salad.
Provided by Genevason
Categories Lunch/Snacks
Time 25m
Yield 6 Large Tortillas
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Puree black beans and salsa together.
- Add coriander and green onions to mixture.
- Mix well (this filling can be made ahead of time and refrigerated).
- Divide evenly in bowl into 1/6's.
- Spread over tortillas.
- Sprinkle with cheese.
- Fold tortilla in half
- Place on baking sheet so they aren't overlapping too much.
- Bake for 5 minutes and then flip over for another 4-5 minutes.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 200.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 19.8, Sodium 247.5, Carbohydrate 22.9, Fiber 8.2, Sugar 0.8, Protein 13
BLACK BEAN QUESADILLAS
"When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. "Topped with salsa and sour cream, the crisp wedges are always a hit. when I have extra time, I add chopped onion, black olives and green chilies to the beans."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 30 wedges.
Number Of Ingredients 5
Steps:
- In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
BLACK BEAN & BACON QUESADILLAS
Like most quesadilla recipes, this one's easy to make. But it's also surprisingly hearty, thanks to the mangos, black beans and bacon.
Provided by My Food and Family
Categories Cheese
Time 17m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients until well blended. Spoon evenly onto centers of tortillas; top with bacon slices. Fold in half to enclose filling.
- Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 2 to 3 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas.
- Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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