These tasty, vegetarian-friendly quesadillas are the perfect snack, lunch, or even dinner!
Looking for a quick and easy weekday dinner that will devour the whole family? Look no further! These Amazing Black Beanadillas couldn’t be easier to conjure up and they certainly won’t disappoint in the taste department. Simply put, beanadillas are quesadillas that use black beans as protein instead of meat. These vegetarian delights require a few basic ingredients and come with a great protein punch. It’s an incredible recipe to keep in your back pocket, especially if you’re looking for quick weekday dinners when you’re short on time.
A hearty solution
We love these quesadillas for their simplicity and of course their deliciousness. Melty, sticky cheese is topped with chewy black beans and weighed between two crunchy flour tortillas to shape this hearty snack.
This foolproof recipe takes just 10 minutes to prepare and 10 minutes to cook. Flour tortillas, shredded Monterey jack cheese, and chilled beans make up the bulk of these yummy quesadillas. Sprinkle in some hearty condiments like chili powder, granulated garlic and cumin and you will have a memorable dish.
How to Make Amazing Black Beanadillas
Throwing these tasty treats together is a breeze. First, mash the chilled black beans, grated cheese, and spices with a fork. Spread the mixture evenly across half of each tortilla. Then fold the “naked” half over to form a semicircle that envelops the contents. Cook the tortillas for about a minute on each side, then flip them until both sides are golden brown.
Cut your beanadillas into wedges and serve them warm with your favorite toppings. Thin salsa dip, Classic Guacamole, Sour Cream, or Pico de Gallo are wonderful options!
The bottom line?
Our beanadillas contain inexpensive ingredients and are child-friendly. Hence, we cannot recommend this recipe enough! For more drooling, Tex-Mex inspired recipes that are guaranteed to be a crowd puller, check out some of our favorites below!
Healthy Tex-Mex lasagna
Tex-Mex Meaty Mac ‘n’ Cheese Casserole
TexMex rice and beans
- 15th Ounces chilled black beans Cans, fat-free recommended
- 2 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon Chilli powder ground
- 1/2 teaspoon Salt-
- 1/2 Cup Monterey Jack cheese shredded
- 8th Flour tortillas Fajita size
In a mixing bowl, puree the chilled black beans, cumin, granulated garlic, chilli powder, salt, and grated cheese in a mixing bowl until well mixed.
Spread the mixture over half of each tortilla and fold the “naked” half over half of the bean mixture, creating a semicircle.
Preheat a nonstick pan over medium to high heat (do not add oil).
Place two tortilla semicircles in the pan and toast the tortilla for about a minute, then turn it over. Keep turning until the outside is golden brown, the filling is hot and the cheese has melted.
Place cooked beanadillas on a cutting board and cut in half, creating two wedges at a time. Serve warm with sour cream, salsa and / or guacamole.
SmartPoints (Freestyle): 10
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