Black Bean Quesadillas BIG BATCH Meal Prep

Serves 20
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Directions

  1. 1Heat a large pot over medium heat.
  2. 2Add the olive oil and garlic and cook for 1 minute, until fragrant.
  3. 3Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems.
  4. 4Stir well and bring to a simmer.
  5. 5Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
  6. 6Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
  7. 7Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves.
  8. 8Stir until melted and fully combined.
  9. 9Transfer the filling to a large bowl and let cool for 15–20 minutes.
  10. 10Lay out the tortillas and divide the filling evenly.
  11. 11Spread onto one half of each tortilla, then fold closed.
  12. 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.