lunch
Black Bean Quesadillas
Ingredients, directions and serving information for Black Bean Quesadillas.
Original recipe text is provided in English.
Servings: 8
Total time: 15 min
Ingredients
- 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
Instructions
- 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.
Source-reported nutrition per serving
serving Size1 serving
calories214 calories
protein13g
carbohydrate21g
fat8g
saturated Fat5g
fiber6g
sugar1g
sodium489mg
cholesterol21mg
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.
Recipe source
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.
AI-assisted draft. Editorial review pending.
