Macro-Friendly, High Protein Black Bean Quesadillas

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