Black bean & veggie quesadillas

Black beans are beginning to pop up in just about every new recipe we’re testing out.  It could be because the versatile legume is great for lowering cholesterol and is a virtually fat-free protein.  Maybe it’s because they’re bursting with fiber, magnesium and even more antioxidants than most fruits.  Whatever the reason, we’re taking any excuse to get some portions of black beans into our daily diet!

Black Bean and Veggie Quesadillas

2 ½ cups black beans, cooked

1 yellow onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

½ bunch green onions, chopped

3 cayenne peppers, minced

2 tsps chili powder

Salt and pepper to taste

¼ cup olive oil for sautéing

1 tbsp butter for pan cooking

1-2 cups Mexican blend or Monterey Jack cheese

3 whole-wheat tortilla wraps

  • Combine onion, peppers, chili powder, salt and pepper and sauté in olive oil on medium heat for approximately 5 minutes or until peppers and onions are tender.
  • Remove from heat and mix with black beans.
  • In another frying pan, melt butter on medium high heat, and place tortilla wrap, folded in half onto the pan.
  • Sprinkle a layer of cheese on bottom of tortilla, then add about 1 ½ cups of the bean mix on top and finish by adding another layer of cheese on top.  Fold other half of tortilla, and cook for around 3 minutes on each side, or until firm and golden brown.

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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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