Macro-Friendly, High Protein Black Bean Quesadillas

45 mins
Serves 1
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Directions

  1. 1Heat a large pot over medium heat. Add the olive oil and garlic and cook for 1 minute, until fragrant.
  2. 2Heat a large pot over medium heat. Add the olive oil and garlic and cook for 1 minute, until fragrant.
  3. 3Heat a large pot over medium heat. Add the olive oil and garlic and cook for 1 minute, until fragrant.
  4. 4Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems. Stir well and bring to a simmer.
  5. 5Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems. Stir well and bring to a simmer.
  6. 6Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems. Stir well and bring to a simmer.
  7. 7Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
  8. 8Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
  9. 9Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
  10. 10Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
  11. 11Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
  12. 12Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
  13. 13Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined.
  14. 14Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined.
  15. 15Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined.
  16. 16Transfer the filling to a large bowl and let cool for 15–20 minutes.
  17. 17Transfer the filling to a large bowl and let cool for 15–20 minutes.
  18. 18Transfer the filling to a large bowl and let cool for 15–20 minutes.
  19. 19Lay out the tortillas and divide the filling evenly. Spread onto one half of each tortilla, then fold closed.
  20. 20Lay out the tortillas and divide the filling evenly. Spread onto one half of each tortilla, then fold closed.
  21. 21Lay out the tortillas and divide the filling evenly. Spread onto one half of each tortilla, then fold closed.
  22. 22Optionally toast in a skillet or on a griddle until lightly golden on both sides.
  23. 23Optionally toast in a skillet or on a griddle until lightly golden on both sides.
  24. 24Optionally toast in a skillet or on a griddle until lightly golden on both sides.
  25. 25Let cool completely, then freeze.
  26. 26Let cool completely, then freeze.
  27. 27Let 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 low carb taco-size tortillas
  • 20 low carb taco-size tortillas
  • 20 low carb taco-size tortillas
  • 200 g diced chipotles
  • 200 g diced chipotles
  • 200 g diced chipotles
  • 200 g 0% Greek yogurt
  • 200 g 0% Greek yogurt
  • 200 g 0% Greek yogurt
  • 20 g honey
  • 20 g honey
  • 20 g honey
  • 10 g avocado oil
  • 10 g avocado oil
  • 10 g avocado oil
  • Salt to taste
  • Salt to taste
  • Salt to taste

Equipment

large potlarge bowlskilletgriddleair fryer

Tips

  • For reheating, air fry at 375°F for 6–8 minutes from frozen or microwave for about 2 1/2 minutes from frozen.
  • Optionally toast the quesadillas in a skillet or on a griddle until lightly golden on both sides.