These Cheese and Black Bean Quesadillas are part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Whole Wheat Banana Pancakes
Lunch: Cheese and Black Bean Quesadillas
Snack: Almond Butter with Banana and Apple Slices
Dinner: Sweet Honey Chicken, Honey Ginger Carrots
Mmmm Quesadillas. Those wonderful, cheesy, warm, crispy little tortilla filled pockets of heaven. Too much? Oh well, what can I say I am an addict. Not only are they quick and easy to make, but they are a great way of sneaking vegetable in your diet. Even veggie haters will eat their tomatoes when they are stuffed in cheesy grilled tortillas. Even when they are whole wheat! Here is our recipe for easy Cheese and Black Bean Quesadillas. Feeling adventurous? Trow in your favorite vegetables and make you own customized version!
Local Ingredient: Tomatoes (purchased at the local farmers market)
Ingredients
4 Soft Whole Wheat Tortillas
½ cup Colby Jack or Cheddar Cheese, shredded
1 can Organic Black Beans, drained and rinsed
1 medium Tomato, diced (about ¾ cup diced)
1 Avocado, cubed
Olive Oil
Instructions
- In a medium bowl mix together the beans, cheese, and ½ of the tomato. Stir to combine.
- Place a medium to large skillet over medium heat. Add enough olive oil to slightly coat the surface of the skillet.
- Place one tortilla flat onto the surface of the skillet.
- Add ¼ of the bean mixture to one side of the tortilla. Gently fold over the other side to fold the tortilla in half.
- Allow the quesadilla to cook for 2-3 minutes or until golden brown, before carefully flipping it over to cook on the other side. Cooking 2-3 minutes on the other side, or until golden brown.
- Once the quesadilla is cook, remove and repeat steps 2-5 with remaining tortillas.
- Cut each quesadilla in quarters to create 2-4 triangles.
- Garnish and serve with remaining tomato and cubed avocado.
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