Tuesday, April 24, 2012

Black Bean Veggie Quesadillas

I ran by the grocery store on the way home to grab ingredients to make a quick and easy black bean quesadillas, knowing I had a can of black beans in my pantry. I was craving black bean casserole enchiladas but wanted something a little lighter. As I strolled the produce section of Whole Foods, I had grabbed a large tomato, red bell pepper, fresh corn, zucchini, onion, poblano pepper... then I looked up and noticed there was a black bean fresh "salsa" combo in the fresh chopped area next to the pre-chopped onions and garlic. I eyeballed the contents and realized this $3.39 plastic container had everything I needed inside, so I was saving money and time by grabbing this little chunk with about 2 cups worth of the blend, perfect amount for our dinner needs.

I grabbed whole wheat tortillas, cilantro, some low fat mexican-blend cheese and I was on my merry way. This meal took all of 15 minutes to make, but allow more time if you are going to chop through the process yourself. Click here for the nutritional facts calculated at SparkRecipes.com, this dish is 6 WW points per quesadilla.

Grocery List:
Recipe Yields 4 servings
  • 1/2 cup black beans (drained and rinsed if making on your own)
  • 1/4 cup tomato, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup corn
  • 1/4 cup zucchini, diced
  • 3 tbsp. poblano pepper, diced
  • 3 tbsp. red onion, diced
  • 2 tbsp. fresh cilantro, diced
  • 1.5 tsp. taco seasoning
  • 4 whole wheat tortillas
  • 3/4 cup low-fat Mexican Blend cheese, shredded
In a bowl, mix your veggies and cilantro together. Sprinkle taco seasoning in and stir to coat.

Heat a skillet on medium heat to saute the veggie blend, softening the vegetables.

As the veggies saute, spray a griddle pan with non-stick spray and heat on medium-high (7 on a dial). Once nice and hot (about 3-5 minutes), place a tortilla down and let sit for about 1 minute, then flip. This creates heat on the surface that you build the quesadilla on, helping the cheese to melt faster on the already heated tortilla side.

Next, add about 1-2 tbsp. of cheese, trying to spread evenly across the tortilla surface. 

Add a generous scoop (2-3 spoonfuls) of the veggie mix to one half of the tortilla. 

Top the veggies with 1/2-1 add'l tbsp. of shredded cheese to help adhere the contents to the folded over side.

Fold the other half over and press for about 30 seconds, then set aside on a plate, keep warm by setting in the microwave to contain and maintain the heat. Repeat instructions to create up to 3 additional quesadillas with the given amount of ingredients. 

Serve with a side of fat-free sour cream and/or guacamole. Dig in and enjoy!

Tastefully yours,

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