A delicious vegetarian option
Source: Health Meets Food
1. Gather all ingredients and equipment
2. Preheat oven to 400°
3. Place 1 tsp. of olive oil in a medium saute pan over medium heat, then add the black beans, vegetable stock (or water if using), cumin, and oregano. Simmer over medium heat, stirring occasionally.
4. Using a fork, spoon, or potato masher, mash some of the black beans as they cook. As the beans cook, add additional vegetable stock (or water if using) if needed to keep the beans from drying out. Continue to mash the beans, and after 15 minutes the beans will begin to thicken. When the beans have thickened, remove and add the cilantro. Set aside.
5. In a bowl, toss peppers, onions, garlic, mushrooms, salt and pepper.
6. While beans are cooking, heat the remaining tsp of oil in a pan over medium heat. Add vegetable mixture and cook until vegetables are soft, about 4 minutes, stirring often. Set aside.
7. Lay corn tortillas on flat surface, top with 1 1/2 tsp of cheese, finish with another corn tortilla on top.
8. Place quesadillas in a single layer on a sheet tray. Bake in oven until cheese is melted and outside is crisp, about 5-8 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 265 | ||
Calories from Fat: 31 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 143.4mg | 5 % | |
Potassium 486.4mg | 13 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 41.3g | ||
Protein 12.9g | 18 % | |
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: 265
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