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Macro-Friendly, High Protein Black Bean Quesadillas
45m
Serves 1
youtube.com
Macro-Friendly, High Protein Black Bean Quesadillas
youtube.com
45m
Serves 1
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Directions
1
Heat a large pot over medium heat. Add the olive oil and garlic and cook for 1 minute, until fragrant.
2
Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems. Stir well and bring to a simmer.
3
Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
4
Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
5
Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined.
6
Transfer the filling to a large bowl and let cool for 15–20 minutes.
7
Lay out the tortillas and divide the filling evenly. Spread onto one half of each tortilla, then fold closed.
8
Optionally toast in a skillet or on a griddle until lightly golden on both sides.
9
Let 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 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 pot
large bowl
skillet
griddle
air 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.
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