Almoço
Black Bean Quesadillas
Ingredients, directions and serving information for Black Bean Quesadillas.
O texto original da receita está em inglês.
Porções: 8
Tempo total: 15 min
Ingredientes
- 3/4 cup chunky salsa
- 1 can (15.5 oz) low-sodium black beans
- 2 cups shredded reduced-fat Colby & Monterey Jack cheese
- 2 tablespoons fresh cilantro
- 4 flour tortillas (8 inch)
- 1/2 teaspoon extra virgin olive oil
Preparação
- Using a small-hole strainer, drain liquid from salsa; discard liquid.
- Transfer leftover tomato mixture to a medium bowl.
- Mix in black beans, cheese, and cilantro until combined.
- Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).
- Fold tortillas in half.
- Heat large griddle or skillet over medium-high heat.
- Brush with oil.
- Place filled tortillas on a griddle.
- Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese filling melts, about 5 minutes.
- Cut quesadillas into wedges.
Nutrição por porção segundo a fonte
Tamanho da porção1 serving
Calorias214 calorias
Proteínas13g
Hidratos de carbono21g
Gordura8g
Gordura saturada5g
Fibra6g
Açúcares1g
Sódio489mg
Colesterol21mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Fonte da receita
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Rascunho com auxílio de IA. Revisão editorial pendente.
