Ingredients
For the black bean filling:
- 1 1/2 cup canned black beans, rinsed and drained
- 1/2 thinly chopped carrot
- 1/2 onion, thinly chopped
- 1 tbsp tomato paste
- 1 small tomato, thinly chopped
- 3 garlic cloves, minced
- 1/3 cup bell pepper, chopped
- 1 tsp cumin
- 1 tsp crushed red pepper
- 1 tsp oregano, dried
- 1 tsp olive oil
Additionally:
- 1/2 mashed avocado or guacamole
- fresh basil
- 2 tortillas
Instructions
- Chop the vegetables: Chop the onions, carrot, tomato, bell pepper, and mince the garlic. Rinse and drain the black beans.
- Sautee the vegetables: Sautee onion with olive oil, add cumin, oregano, and crushed red pepper. Add chopped tomato, bell pepper, and carrot. Stir and mash tomatoes. Add black beans, tomato paste, and water. Cover and cook.
- Prepare the filling: Add garlic, mash the beans roughly. The filling should be thick.
- Assemble the quesadilla: Spread bean filling on half of a tortilla, top with avocado, basil, and other desired greens. Fold in half.
- Cook the quesadilla: Toast in a pan until golden brown on both sides.
- Serve: Slice and serve with a small salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Saute, Toasting
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 497
- Sugar: 5g
- Sodium: 1011mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 21g
- Protein: 18g
- Cholesterol: 0mg
