Recipe #6195
Black Bean Quesadillas
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Meat Substitutes |
| Source: | Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010 |
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) Irresisitibles extra virgin olive oil*
- 1/2 onion, sliced very thin
- 1/2 red pepper, diced
- Salt to taste
- 4 tortillas*
- 4 oz. (120 g) cooked black beans
- 1 jalapeño, chopped
- 6 oz. (180 g) Manchego cheese, grated
Preparation
Brown onions in olive oil. When they start to turn gold, add the red pepper and continue cooking. Salt and set aside.
Put a tortilla in a non-stick pan. Top half of the tortilla with some onion and red pepper, black beans, jalapeño and cheese, and fold it in half.
Cook the tortilla over medium-low heat to melt the cheese without burning the tortilla. Flip the tortilla halfway through cooking. Repeat to make the remaining quesadillas.
Suggestion
Mango salsa goes well with these quesadillas.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Acorn Squash and Black Bean Chowder
- Vegetarian Black Bean Chili
- Catelli® Healthy Harvest® Penne with Black Bean & Corn Salsa
- Rio Star Grapefruit and Black Bean Chiles Rellenos
- Warm White Bean & Tuna Quesadillas
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- Summer Quesadillas
- Quesadillas Party
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Catelli® Healthy Harvest® Penne with Black Bean & Corn Salsa
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