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