Black Bean Quesadillas
Directions
- 1Heat a large pot over medium heat. Add the olive oil and garlic and cook for 1 minute, until fragrant.
- 2Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems. Stir well and bring to a simmer. Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
- 3Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture. Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined.
- 4Transfer the filling to a large bowl and let cool for 15–20 minutes.
- 5Lay out the tortillas and divide the filling evenly. Spread onto one half of each tortilla, then fold closed.
- 6Optionally toast in a skillet or on a griddle until lightly golden on both sides.
- 7Let cool completely, then freeze.
- 8To reheat from frozen, air fry at 375°F for 6–8 minutes or microwave for about 2 1/2 minutes.
Ingredients
- 30 g olive oil
- 10 cloves garlic, finely chopped
- 1800 g black beans
- 30 g taco seasoning
- 800 g red enchilada sauce
- 10 g nutritional yeast
- 1 bunch cilantro stems, finely chopped
- 360 g cottage cheese
- 200 g fat free mozzarella, shredded
- 200 g sharp cheddar, shredded
- 1 bunch cilantro leaves, finely chopped
- 20 low carb taco-size tortillas
- 200 g diced chipotles
- 200 g 0% Greek yogurt
- 20 g honey
- 10 g avocado oil
- Salt to taste
Equipment
large potlarge bowlskilletgriddleair fryer
Tips
- Let the filling cool for 15-20 minutes before assembling the quesadillas.
- Optionally toast quesadillas in a skillet or on a griddle until lightly golden on both sides.
- Let quesadillas cool completely before freezing.
- Reheat from frozen: Air fry at 375°F for 6-8 minutes, or microwave for about 2 1/2 minutes.
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