Crunchy Bean Quesadillas

Crunchy Bean Quesadillas

 

I hate when people insist on having giant lunches. They’re heavy and they weigh a person down. Lately, I’ve taken to eating somewhat lighter lunches if only to avoid that after-meal food coma that always come along with a big meal. Salads, brothy soups, beans. Beans always make the list. They’re filling without making me feel like I’ve eaten my weight in food.

This crunchy bean quesadilla might just be my favorite meal as of late. It comes together quickly, in about five or ten minutes. With just a few ingredients, you’ve got a great lunch that has an awesome crunch to it. It is even better than, dare I say, Taco Bell.

Crunchy Bean Quesadillas2

Crunchy Bean Quesadillas
Recipe type: dinner, lunch, vegetarian
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 4 Tbsp. vegetable oil
  • 1 can black beans, drained and rinsed
  • 1 small yellow onion, diced
  • juice of 1 lime
  • 4 ounces cheddar cheese, shredded plus additional for sprinkling
  • 4 medium-sized flour tortillas
  • sour cream for topping

Instructions
  1. In a large bowl, combine beans, onion and lime. Use a fork and mash it until it reaches a somewhat chunky consistency.
  2. Heat a sauce pan over medium high. Add 1 Tbsp. oil to the pan and let it get hot.
  3. Once the oil is hot, place down a tortilla. Allow it to heat for a minute.
  4. Add bean mixture on one half of the tortilla. Top with an ounce of cheese.
  5. Fold the tortilla over to cover then flip. Allow it to get crisp on the opposite side, about a minute.
  6. Remove from heat and set on a plate.
  7. Repeat with remaining beans, cheese and tortillas.
  8. Top with sprinkled cheese and sour cream for serving.

 

6 thoughts on “Crunchy Bean Quesadillas

  1. I go a bit lighter on my lunch as well…and quesadillas are always welcome into the mix! The bit of crunch is such a nice texture contrast from mush on mush. 😛

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