HEARTY BLACK BEAN QUESADILLAS
These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly!
Provided by Beth - Budget Bytes
Time 15m
Number Of Ingredients 8
Steps:
- Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
- Finely dice the onion, mince the garlic, and roughly chop the cilantro.
- Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
- Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
- To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).
Nutrition Facts : ServingSize 1 quesadilla, Calories 289.24 kcal, Carbohydrate 34.29 g, Protein 12.19 g, Fat 11.58 g, Fiber 5.29 g, Sodium 833.43 mg
BLACK BEAN & BACON QUESADILLAS
Like most quesadilla recipes, this one's easy to make. But it's also surprisingly hearty, thanks to the mangos, black beans and bacon.
Provided by My Food and Family
Categories Cheese
Time 17m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients until well blended. Spoon evenly onto centers of tortillas; top with bacon slices. Fold in half to enclose filling.
- Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 2 to 3 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas.
- Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
- Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
- Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
- Cool and store for make-ahead meal.
- Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.
BACON AND EGG QUESADILLAS
Make and share this Bacon and Egg Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 42m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
- Add in the beaten eggs, salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
- Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
- Fold tortillas in half; brush lightly with oil.
- Wipe out the skillet (or use another clean skillet) and heat over medium heat.
- Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
- Serve hot.
CHEESY BACON-BEAN QUESADILLAS
The added bacon and scallions in this quesadilla give a surprising and delicious flavor boost!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
- Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.
Nutrition Facts : Calories 390, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 3 g, TransFat 1 1/2 g
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