Refried Black Bean Quesadilla with Tomato Salsa
Lovely as a lunch, dinner, or breakfast! Feel free to serve with extra tomato salsa and (cashew) sour cream.
Servings 2
Calories 451kcal
Ingredients
For the quesadilla
- 2-4 wrap or tortilla (GF If needed) (depending on their size, we used big)
- 3/4 cup cooked or canned black beans (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1 cup spinach shredded
- 1 tsp ground cumin seeds
- 1 tsp dried oregano
- 1/2 tsp paprika powder
- sea salt to taste
- black pepper to taste
- 1/3 cup grated cheese
For the salsa
- 1.5 cup tomato finely diced
- 1/4 cup red onion finely chopped
- 1/2 tsp chili paste (or chili pepper) or to taste (optional, for spicy version)
- 1/2 cup fresh parsley or cilantro chopped
- 1/2 lime or lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
- sea salt to taste
- black pepper to taste
Instructions
- Combine all salsa ingredients in a bowl. Mix to combine. Set aside
- Heat cooking oil, in a large pan, over medium-low heat. Cook the onion and garlic for 2 minutes. Add the spinach and cumin Cook for 1-2 minutes more or until wilted. Stir regularly
- Tip in the beans, paprika powder, oregano, and a splash of water. Season with salt and pepper to taste. Using a potato masher, break the beans down as they warm through to make a rough puree.
- Layer half of the tortillas/wraps with the refried beans onto the half of the tortillas. Scatter over the cheese and spoon over the salsa.
- Fold tortilla half over the bean-veggie-cheese mix and firmly press down. Place the quesadilla in a lightly oiled pan (or oven-grill works too) and cook for 2-3 minutes on each side until the cheese in fully melted and wrap slightly browned.
Notes
We love cashew sour cream and think it is even better than regular sour cream. Click here for the recipe.
Interesting Read(s):
- Batch Cooking 101: Tips & Tricks to Save Time and Money
- How to Become a Better Cook?
- Quick Tips to Eating Healthy at a Cookout