Southwest Veggie Quesadillas
FULL RECIPE HERE:
Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!
Black Bean Quesadillas
Quick Vegetarian Quesadillas
For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. The results: the same gooey taste we crave, plus more!
View Recipe:
How to Make Vegan Black Bean Quesadillas | Dinner Recipes | Allrecipes.com
These quesadillas are flavorful, crispy, and are capable of much variety! Add salsa or guacamole to your liking and serve alongside rice or with chips! Jalapeno and hot sauce adds that extra spice if you like these spicy! Get the recipe for Vegan Black Bean Quesadillas at:
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The Ultimate Vegetarian Quesadilla Recipe
Watch how to make the best vegetarian Quesadilla recipe. This cheesy Quesadilla is a healthy well balanced meal with lot's of nutrients and protein and it's easy to make! Recipe Below. Subscribe for healthy recipes, tips and more:
Recipe: Serves 4
3 Tablespoons of Butter
1/2 Cup of Onion (Sliced)
2 Cloves of Garlic (Chopped)
1 16 oz can of Beans [kidney, cannellini, or black] (Drained and mashed)
1/2 Cup of Spinach
1/2 Cup of Mushrooms
1 1/2 Cups of Cheese (Shredded)
1 Cup of Frozen Corn
Salt to Taste
1/2 Cup of Salsa
4 Tortilla Shells
Instructions:
1. In a large pan, fry onions and garlic with knob of butter on medium high heat. Then proceed to add mushrooms, fry for a minute, and then kidney beans, corn and salsa. Mix and salt to taste. Once hot, remove mixture into separate container.
2. Clean the pan out with a paper towel and return to heat. Lower to medium. Add a knob of butter to the pan, let it melt, and place the tortilla. Swirl it to spread the butter. Add 1/4 of cheese on top. Then add 1/2 of your Quesadilla mixture, or less if you want to make more Quesadillas. place another 1/4 of the cheese on top and top it off with the Tortilla. Press down lightly so the Quesadilla sticks together. Once the Quesdilla has cooked on one side for 2-3 minutes, flip and cook the other side for 2-3 minutes or till a nice browning is achieved.
3. Repeat step two for remaining Quesadilla(s). Cut and enjoy delicious Quesadillas with Greek yoghurt, salsa, and/or guacamole.
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Easy Loaded Black Bean Quesadillas
Loaded black beans quesadillas are packed with beans, sautéed onions, bell pepper, spinach, and a generous amount of cheese. They are hearty and make a quick and easy weeknight meal that can be customized to your taste!
INGREDIENTS
▢2 tablespoon Olive Oil
▢1 cup Onion, sliced
▢1 cup Bell Pepper, sliced
▢1 cup Black Beans, I used canned
▢1 cup Spinach, chopped (optional)
▢2 tablespoon Taco Seasoning, adjust to taste
▢½ teaspoon Salt, adjust to taste
▢1 teaspoon Lime juice
▢4 Tortilla medium
▢2 cup Mexican cheese blend, or Cheddar cheese
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Hearty Black Bean Quesadillas
These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly! FULL RECIPE BELOW ????
Get recipe FAQs and a printable version here:
INGREDIENTS
1 15oz.can black beans ($0.49)
1 cup frozen corn ($0.20)
1/2 cup red onion ($0.22)
1 clove garlic ($0.08)
1/4 bunch fresh cilantro (about ½ cup chopped) ($0.20)
2 cups shredded cheddar cheese ($1.69)
1 batch taco seasoning* ($0.67)
10 flour tortillas (7-inch diameter) ($2.00)
INSTRUCTIONS
1. Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
2. Finely dice the onion, mince the garlic, and roughly chop the cilantro.
3. Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
4. Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
5. To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).
NOTES
* I used my homemade taco seasoning here, but you can use a store-bought packet of taco seasoning if needed.
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TIMESTAMPS
0:00 Introduction
0:09 Combine beans and vegetables
0:13 Add cheese and seasoning
0:16 Stir to combine
0:21 Fill tortilla and fold closed
0:28 Toast quesadilla in skillet
0:37 Slice quesadillas
0:41 Serve and enjoy!