Mini Black Bean Quesadillas

Shanthi Appelo, MS, RD

| 1 min read

This Tex-Mex dish is packed with plant-based protein from black beans. The whole wheat tortillas add fiber, which is great for digestion and helps you feel full. To complete the meal, serve it with pico de gallo, shredded lettuce, and a dollop of Greek yogurt. It's a delicious and nutritious option.

Cooking Difficulty:

Medium

Serving Amount
Ingredients

  • 2 whole wheat tortillas

  • 2 tsp. olive oil

  • 1⁄3 cup black beans

  • 1⁄2 tsp onion powder

  • 1⁄2 tsp garlic powder

  • 1 tbsp chopped cilantro

  • 1⁄4 cup mozzarella cheese

  • 1⁄4 cup pico de gallo

  • 1⁄2 cup shredded lettuce

  • 2 tbsp Greek yogurt

Instructions
  • Step 1

    Heat a nonstick skillet over medium heat and add olive oil. Once warm, place a tortilla in the skillet and sprinkle 2 tablespoons of cheese, followed by black beans and seasonings. Top with the remaining cheese and add the final tortilla on top. Allow to cook for a couple of minutes, until the bottom tortilla has lightly browned and the cheese has started to melt. Flip over to cook on the other side until the second tortilla is lightly browned and the cheese is fully melted.

  • Step 2

    Move the quesadilla to a cutting board. Use a pizza slicer to cut into wedges. Serve with pico de gallo, shredded lettuce and a spoonful of Greek yogurt.

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