Meanwhile, in a small bowl, mix together the coriander, avocado, lime juice and a pinch of salt until well combined. In a hurry? The results: the same gooey taste we crave, plus more! Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes. Serve with sour cream, and jalape?eppers (if using). In a hurry? While nothing is risk free, some activities are safer than others when it comes to COVID-19. Remove from the pan carefully and set aside to drain on kitchen paper. My name is Kevin. (Make-ahead: Let cool for 30 minutes; refrigerate until chilled. My only problem was that it all fell apart pretty quickly. Lay the tortillas out on a clean work surface. This fits the bill. Heat a little of the oil in a large frying pan over a medium heat. can Taste and season. You are now able to buy this recipe’s ingredients online! My toddler loved it. Tip: Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads. Comfort Food – Steak Dinner for Carnivores & Vegans, Lighter Chicken, Cheddar Broccoli Soup – Panera Copycat Recipe, 1 1/2 cans (638g) no salt added black beans, drained (1 can = 425g, 1/2 can = 213g). Rub the cut sides of the garlic clove vigorously all over the tortillas. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Nothing wrong with vegetarians besides the whole not eating meat thing. Pros: Quick easy healthy cheap Cons: So good and easy to make you want more than just one, Yummy!!! This is so quick and easy to make and delicious. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Transfer to a cutting board and tent with foil to keep warm. I would probably make them a burrito next time. 1 Pros: Very simple to make Cons: None. Oprima aquí para ver esta página en Español. Add one of the quesadillas to the pan and fry for 3-4 minutes on each side, pressing the quesadillas down from time to time using a spatula, until the tortillas are crisp and golden-brown on both sides and the filling has melted. To serve, slice each quesadilla into six pieces and divide the slices between two serving plates. If you need more zing to your version it's probably the salsa. I made it for the salad but my kids ended up drizzling it over their quesadillas. tbsp. Fry for 1-2 minutes, or until golden-brown, then add them to the coriander and avocado mixture. These vegan Avocado Black Bean Quesadillas are a healthy take on a classic take-out item. Really enjoyed this.Only thing I might do a little different would be to flip them to crisp up both sides a little better. Heat a large, wide frying pan and add tortillas. I usually serve with some Spanish rice (rice cooked in chicken broth with some salsa) and cooked corn. My modifications: --brown 1/2 lb turkey sausage and a dash of red pepper --make bean mixture and toast in tortilla as directed --open quesadilla add 1 leaf romain lettuce thinly sliced tomato 1/4 turkey mustard and mayo. Copyright © 2020 Goya Foods, Inc., All Rights Reserved. cup. Mix in black beans, cheese and cilantro until combined. Fold tortillas in half. Repeat the process with the remaining oil and tortillas. Place the remaining two tortillas on top of the mixture, making sure the sides you rubbed with garlic are facing inwards. Sprinkle one half with cheese and top with the beans. Add the remaining black beans and fold them into the paste. Black Bean Quesadillas "When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. Serve with: A little sour cream and a mixed green salad. :-) This time I've decided to try something a little new and create some vegan black bean & avocado quesadillas. Serve the quesadillas with avocado and the remaining salsa. Scatter over the remaining coriander leaves, chopped avocado and roasted pumpkin seeds. This is easy and delicious! These are soooo good! Add garlic and saute for 30 seconds. Serve with your favorite GOYA® Salsita variety, if desired. Serve with sour cream and remaining salsa. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. I added a little extra cheese and some corn which I liked a lot. Info. Great recipe, thank you for posting! Place five tortillas on ungreased. Thank you for the recipe. No need to even thaw the corn. How to Use Cookie Cutters to Make Cutout Cookies, Do Not Sell My Personal Information – CA Residents, 2 cans (15 ounces each) black beans, rinsed and drained, 2 cups shredded Colby-Monterey Jack cheese. Thank you! Everything you need for a delicious feast. Read about our approach to external linking. If you like a little heat, be sure to use pepper Jack cheese … To one side of a whole wheat tortilla, add a small amount of cheese, then the refried black beans, then some peppers, then a bit for cheese. * Remove from the pan and slice into 4 pieces. Place tortillas on a work surface. Cut quesadillas into wedges. Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Keep warm. "Topped with salsa and sour cream, the crisp wedges are always a hit. My vegetarian girlfriend just loves it. Cover and refrigerate for up to 1 day.) freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. "Topped with salsa and sour cream, the crisp wedges are always a hit. I like to add lime juice and cilantro to spice it up and when I am making it for myself minced jalapeno. Start with the beans and corn. Then immediately begin stirring the bell peppers in the skillet. I added a bit more cheese because I like my quesedillas pretty cheesy but otherwise the recipe is perfect as is. This adds the sustenance kick and tang the original recipe is just plain lacking. Cut each quesadilla into six wedges. Garnish the plate with the lime wedges. How to Make Black Bean Quesadillas – Step By Step Photos. Set aside. "When I get home late from work as an operating room nurse, I often rely on this handy recipe," says Jane Epping of Iowa City, Iowa. Quality Goya products are available at many food stores and supermarkets. This was my inspiration. Spread 1/2 cup filling on half of each tortilla. Easy and tasty! For a tasty take on the cheesy Mexican snack, fill your quesadillas with delicious GOYA® Black Beans! 375 calories; protein 13.2g 26% DV; carbohydrates 45.1g 15% DV; dietary fiber 10.2g 41% DV; sugars 6.4g; fat 16.3g 25% DV; saturated fat 4.5g 22% DV; cholesterol 12.6mg 4% DV; vitamin a iu 182IU 4% DV; vitamin c 7.1mg 12% DV; folate 89mcg 22% DV; calcium 241.4mg 24% DV; iron 3.2mg 18% DV; magnesium 18.4mg 7% DV; potassium 486.1mg 14% DV; sodium 607.7mg 24% DV; thiamin 0.1mg 14% DV. This will be on regular rotation for Meatless Mondays at our house. Repeat with the remaining 1 teaspoon oil and quesadillas. I appreciated assembling them all in a row and my 4 year old was able to help, which he loved, because it didn't involve the stove. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes. Divide the bean mixture between two of the tortillas, spreading the mixture out using a spoon to completely cover the tortillas. Will definitely make it again! I honestly thought that something so easy would just receive a meh from my family. These satisfying quesadillas take just 15 minutes to make. I forgot to get the avocado but didn't miss it. Really easy and quick to make and they're ingredients I already have. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes. I kept this recipe simple so you don't have to cook the filling before you make the quesadillas. Sprinkle with a little coriander and close shut. We like them with black beans, but pinto beans work well too. I served with sour cream and salsa with a side of spanish rice.