Black Bean Quesadillas

Fresh and light, these cheesy bean quesadillas make a speedy meal any time of the day.

Zero Net Carbs Tortillas Sriracha Ranch
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Prep Time
15
 minutes
Cook Time
25
 minutes
Makes
6
 servings

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Zero Net Carbs Tortillas Sriracha Ranch
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Ingredients

12
Mission® Zero Net Carbs Sriracha Ranch Tortillas
3
tbsp avocado oil, divided
1
jalapeño pepper, seeded and sliced
1
red bell pepper, sliced
1/2
onion, sliced
2
cloves garlic, minced
1
tsp ground cumin
1/4
tsp salt
1/4
tsp black pepper
1
cup low-sodium canned black beans, drained and rinsed
1 1/2
cups shredded Monterey Jack cheese
2
tbsp finely chopped fresh cilantro
1/2
cup pico de gallo
1/2
cup sour cream

Instructions

Step 1: Preheat panini press

Heat panini press according to manufacturer’s instructions.

Step 2: Prepare filling

Meanwhile, in large skillet set over medium-high heat, heat 1 tbsp oil. Cook jalapeño, red pepper, onion, garlic, cumin, salt and black pepper, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in black beans and 1 tbsp water. Cook, stirring occasionally, for 2 to 4 minutes or until beans are heated through and water has evaporated.

Step 3: Warm tortillas

Heat tortillas according to package directions.

Step 4: Assemble quesadillas

Sprinkle 1 tbsp Monterey Jack cheese over half of each tortilla. Divide bean mixture over cheese. Sprinkle with remaining cheese and cilantro. Fold tortillas to cover filling.

Step 5: Grill quesadillas

Brush outside of each filled tortilla with remaining oil. Two at a time, toast in preheated panini press for 3 to 4 minutes or until tortillas are toasted and cheese has melted.

Step 6: Serve

Cut each quesadilla into thirds. Serve with pico de gallo and sour cream for dipping.

Tip: Serve also with lime wedges and guacamole if desired.