Try this Black Bean, Carrot, and Goat Cheese Quesadilla (OAMM) recipe, or contribute your own.
Suggest a better descriptionRinse quinoa and combine with vegetable stock in medium saucepan. Bring to a boil, cover, and simmer for 15 minutes. While quinoa is cooking, heat oil in large skillet over medium-high heat. Add garlic and saute 2-3 minutes. Add carrots, cumin, and salt and saute for about 5 minutes, or until carrots begin to soften. Add black beans and cook 5 more minutes. Stir cilantro in and remove from heat. Stir cooked quinoa into bean mixture. Assemble quesadillas using about 3/4 cup bean mixture and 2 Tablespoons goat cheese. Heat skillet over medium-high heat. Place quesadillas in one at a time. Cook about 2-3 minutes and then flip. Cook other side until warm all the way through and cheese begins to melt.
Freezing Directions:
Follow directions above and allow to cool. Place in freezer bags, seal, label and freeze. To serve: Reheat in microwave until warm and cheese begins to melt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (614g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1111 | ||
Calories from Fat: 201 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 574.8mg | 20 % | |
Potassium 1407.5mg | 37 % | |
Total Carbohydrate 197.7g | 58 % | |
Dietary Fiber 33.9g | 135 % | |
Sugars, other 163.9g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1111
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