Black bean quesadillas are the perfect weeknight meal! Serve with a fruity salsa for an added nutrient boost!
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time | Passive Time |
| 12 minutes | 22 minutes |
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Black bean quesadillas are the perfect weeknight meal! Serve with a fruity salsa for an added nutrient boost!
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Ingredients
Black Bean Quesadillas
- 1/2 can Black beans drained and rinsed
- 1 tsp Lime juice
- 1 tsp cilantro chopped
- 2 Tbsp olive oil
- 4 Tbsp feta cheese crumbled
- 4 tortillas
Peach Plum and Avocado Salsa
- 1 medium peach pitted and chopped
- 1 small plum pitted and chopped
- 1 medium avocado pitted and chopped
- 1/4 cup white onion chopped
- 1 tsp cilantro
- 1 tsp Lime juice
- salt to taste
Servings:
Instructions
- Combine peach, plum, avocado, cilantro, lime juice, and salt in a medium-sized bowl. Place in fridge.
- While salsa chills in the fridge, prepare your beans for the quesadillas. Combine beans, lime juice, and cilantro. Set aside.
- Heat a medium skillet over medium-high heat. Add your olive oil once the pan is heated. (You'll know your pan is ready when you add a drop of water and it sizzles and evaporates on contact.)
- While the pan heats, assemble your quesadillas. On one side of the tortilla, layer bean mixture and feta cheese. Fold tortilla over.
- Place quesadilla in the skillet. Cook until lightly brown or until cheese becomes slightly gooey. Flip the quesadilla.
- Each side should take approximately 2-3 minutes to brown. Adjust heat as necessary to promote even heating.
- Remove salsa from the fridge and serve with your quesadillas. Enjoy!
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