Black Bean Quesadillas

Serves 20
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Directions

  1. 1Heat a large pot over medium heat.
  2. 2Heat a large pot over medium heat.
  3. 3Heat a large pot over medium heat.
  4. 4Add the olive oil and garlic and cook for 1 minute, until fragrant.
  5. 5Add the olive oil and garlic and cook for 1 minute, until fragrant.
  6. 6Add the olive oil and garlic and cook for 1 minute, until fragrant.
  7. 7Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems.
  8. 8Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems.
  9. 9Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems.
  10. 10Stir well and bring to a simmer.
  11. 11Stir well and bring to a simmer.
  12. 12Stir well and bring to a simmer.
  13. 13Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
  14. 14Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
  15. 15Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
  16. 16Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
  17. 17Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
  18. 18Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
  19. 19Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves.
  20. 20Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves.
  21. 21Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves.
  22. 22Stir until melted and fully combined.
  23. 23Stir until melted and fully combined.
  24. 24Stir until melted and fully combined.
  25. 25Transfer the filling to a large bowl and let cool for 15–20 minutes.
  26. 26Transfer the filling to a large bowl and let cool for 15–20 minutes.
  27. 27Transfer the filling to a large bowl and let cool for 15–20 minutes.
  28. 28Lay out the tortillas and divide the filling evenly.
  29. 29Lay out the tortillas and divide the filling evenly.
  30. 30Lay out the tortillas and divide the filling evenly.
  31. 31Spread the filling onto one half of each tortilla, then fold closed.
  32. 32Spread the filling onto one half of each tortilla, then fold closed.
  33. 33Spread the filling onto one half of each tortilla, then fold closed.
  34. 34Let cool completely, then freeze.
  35. 35Let cool completely, then freeze.
  36. 36Let cool completely, then freeze.

Ingredients

  • 30 g olive oil
  • 30 g olive oil
  • 30 g olive oil
  • 10 cloves garlic, finely chopped
  • 10 cloves garlic, finely chopped
  • 10 cloves garlic, finely chopped
  • 1800 g black beans
  • 1800 g black beans
  • 1800 g black beans
  • 30 g taco seasoning
  • 30 g taco seasoning
  • 30 g taco seasoning
  • 800 g red enchilada sauce
  • 800 g red enchilada sauce
  • 800 g red enchilada sauce
  • 10 g nutritional yeast
  • 10 g nutritional yeast
  • 10 g nutritional yeast
  • 1 bunch cilantro stems, finely chopped
  • 1 bunch cilantro stems, finely chopped
  • 1 bunch cilantro stems, finely chopped
  • 360 g cottage cheese
  • 360 g cottage cheese
  • 360 g cottage cheese
  • 200 g fat free mozzarella, shredded
  • 200 g fat free mozzarella, shredded
  • 200 g fat free mozzarella, shredded
  • 200 g sharp cheddar, shredded
  • 200 g sharp cheddar, shredded
  • 200 g sharp cheddar, shredded
  • 1 bunch cilantro leaves, finely chopped
  • 1 bunch cilantro leaves, finely chopped
  • 1 bunch cilantro leaves, finely chopped
  • 20 count low carb taco-size tortillas
  • 20 count low carb taco-size tortillas
  • 20 count low carb taco-size tortillas
  • 200 g diced chipotles
  • 200 g diced chipotles
  • 200 g diced chipotles
  • 200 g Greek yogurt
  • 200 g Greek yogurt
  • 200 g Greek yogurt
  • 20 g honey
  • 20 g honey
  • 20 g honey
  • 10 g avocado oil
  • 10 g avocado oil
  • 10 g avocado oil
  • to taste Salt
  • to taste Salt
  • to taste Salt

Equipment

large potlarge bowlskilletgriddleAir fryerMicrowave

Tips

  • Optionally toast quesadillas in a skillet or on a griddle until lightly golden on both sides.
  • For reheating from frozen, air fry at 375°F for 6–8 minutes or microwave for about 2 1/2 minutes.
  • Drain canned beans for a thicker bean mixture.
Black Bean Quesadillas | Clip Recipe