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Black Bean and Two-Cheese Quesadillas
Moroccan Chickpea Salad

Black Bean and Two-Cheese Quesadillas

This savoury dish is high in both potassium and calcium, and a good source of niacin. These can also be made open-faced and served like pizza.

3 Rate
Black Bean and Two-Cheese Quesadillas
  • Prep time:
    25 Minutes
  • Serves:
    6
  • Cook time:
    15 Minutes

Ingredients

1 Cup cooked black beans
1 tomato, seeded and chopped
1 red pepper, preferably roasted, seeded and chopped
1 Tablespoon chipotle puree or 1 jalapeño pepper, seeded and chopped
1 Clove garlic, minced
1/2 Cup chopped fresh cilantro or parsley
2 Tablespoon chopped fresh chives or green onions
2 Tablespoon shredded fresh basil
1 1/2 Cup grated light Monterey Jack or Cheddar
1/2 Cup crumbled goat cheese or feta
6 10-inch whole-wheat tortillas or 8-inch pita breads, split

Preparation

  1. In a bowl, combine all filling ingredients.
  2. Lay tortillas out on a flat surface in a single layer and spread filling evenly over half of each tortilla. Fold unfilled half of tortilla over filled side and press together.
  3. Grill quesadillas for 2 to 3 minutes per side, or until lightly browned. (You can also bake them in a single layer on a sheet pan in a preheated 400 F oven for 7 to 10 minutes, or cook for a few minutes per side in a lightly oiled non-stick skillet or grill pan).

Nutritional Information

Nutrients per serving: 331 calories, 18 g protein, 11 g fat, 38 g carbs, 5 g fibre, 467 mg sodium. Excellent source of vitamin C, potassium and calcium. Good source of niacin.

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