Black Bean Quesadillas BIG BATCH Meal Prep
Serves 20
Directions
- 1Heat a large pot over medium heat.
- 2Add the olive oil and garlic and cook for 1 minute, until fragrant.
- 3Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems.
- 4Stir well and bring to a simmer.
- 5Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
- 6Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
- 7Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves.
- 8Stir until melted and fully combined.
- 9Transfer the filling to a large bowl and let cool for 15–20 minutes.
- 10Lay out the tortillas and divide the filling evenly.
- 11Spread onto one half of each tortilla, then fold closed.
- 12Let cool completely, then freeze.
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 extra 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
- to taste Salt
Equipment
large potskilletgriddlelarge bowlair fryer
Tips
- Optionally toast quesadillas in a skillet or on a griddle until lightly golden on both sides before cooling and freezing.
- Reheat from frozen in an air fryer at 375°F for 6–8 minutes or microwave for about 2 1/2 minutes.
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