Black Bean Quesadillas
delicious vegetarian black bean quesadillas with red pepper, onion and kale.
Servings: 2 quesadillas
Calories: 498kcal
Ingredients
- 1 cup chopped kale
- ¼ cup diced onion
- ½ red pepper diced
- ½ teaspoon chili powder
- 2 large tortillas
- 1 ½ cup shredded Monterray Jack cheese
- ½ cup cooked black beans
Instructions
- Heat a large nonstick skillet to medium heat and add a tablespoon of cooking oil
- When the skillet is hot, and the diced red pepper and onion, chopped kale and chili powder then saute for a couple of minutes until the veggies have just softened.
- Remove the veggies from the skillet and wipe clean with a paper towel, then place it back on the burner.
- Spread out ¼ of the cheese across one half of a tortilla. Top with half the veggies and half the black beans then spread another ¼ of the cheese on top of it all.
- Fold over the empty half of the tortilla and press gently to close the quesadilla.
- Repeat for the second quesadilla
- Place both the quesadillas in the skillet and cook for 3-4 minutes per side or until the cheese has melted and the exterior of the quesadillas has crisped and browned.
Nutrition
Calories: 498kcal | Carbohydrates: 33g | Protein: 29g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 75mg | Sodium: 683mg | Potassium: 533mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5081IU | Vitamin C: 80mg | Calcium: 734mg | Iron: 3mg