Black Bean Quesadillias

These yummy quesadillas are ready in about 15 minutes. If you like extra heat, try using pepper Jack cheese or adding a little minced jalapeño pepper. Makes a great lunch or dinner option for kids and adults.

I made these for the boys the other day while they were assembling SBUs (Self Balancing Unicycles) upstairs like there was no tomorrow. They get so focused, they won’t eat unless I shove food in front of their face (hee hee). Daniel specifically requested them for lunch after church this morning. I love how easy they are to make.

Yield: 8 quesadillas    (serving size: 2 quesadillas)

bean-rice quesadillasjpg

1 (15 oz. can) black beans, rinsed and drained

1 3/4 cups prepared brown rice

3/4 cup finely chopped spinach

3/4 cup shredded cheese

3/4 cup prepared salsa

8 (8-inch) whole-wheat tortillas (such as La Tortilla’s Smart & Delicious High Fiber/Low- Carb Whole Wheat Tortillas)

cooking spray

  1. Combine beans, rice, spinach, cheese and salsa in a medium bowl. Place (8) tortillas on a work surface. Divide filling evenly among tortillas. Fold tortillas in half, pressing gently to flatten.
  2. Heat a large nonstick skillet coated with cooking spray over medium heat.  Add 1-2 quesadillas to pan, turning once, until golden on both sides, 2-4 minutes total. Transfer to cutting board and tent with foil to keep warm. Recoat pan with cooking spray and repeat with remaining quesadillas.

Based on recipe from Eating Well magazine, July/August 2010

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