High Protein Beans Quesadilla
Elevate your weeknight dinners with this irresistible High Protein Beans Quesadilla, a delicious and nutritious twist on a classic favorite! Packed with black and kidney beans, this dish delivers a powerful dose of plant-based protein and fiber, while vibrant red bell peppers, onions, and fresh cilantro add bursts of flavor and freshness. Seasoned with cumin and chili powder and layered with melted cheddar cheese between hearty whole wheat tortillas, this quesadilla is both satisfying and easy to make, with only 15 minutes of prep time. Perfect for vegetarians and anyone seeking a protein-rich meal, it’s a wholesome option that serves four and pairs beautifully with salsa, guacamole, or sour cream for dipping. Whether you’re on the hunt for a quick lunch or a flavorful dinner, these golden, crispy quesadillas are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned kidney beans, drained and rinsed
- 1 medium Red bell pepper, diced
- 1 small Onion, finely chopped
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Chopped fresh cilantro
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and diced red bell pepper to the skillet and cook until softened, about 5 minutes.
Add the drained black beans and kidney beans to the skillet, stirring to combine.
Season the mixture with ground cumin, chili powder, salt, and black pepper.
Cook the bean mixture for another 5-7 minutes, stirring occasionally until thoroughly heated. Remove from heat.
Stir in the chopped cilantro into the bean mixture, then set aside.
Heat a clean, non-stick skillet or griddle over medium heat.
Place one whole wheat tortilla on the skillet and sprinkle 1/4 cup of shredded cheddar cheese evenly over the tortilla.
Spoon a quarter of the bean mixture evenly over the cheese layer.
Top with another 1/4 cup of cheese, and cover with a second tortilla.
Brush the top tortilla lightly with olive oil.
Cook the quesadilla for 3-4 minutes on each side until the tortillas are golden brown and the cheese is melted.
Repeat the process with the remaining tortillas and filling to make four quesadillas.
Cut each quesadilla into quarters using a pizza cutter or sharp knife.
Serve hot with your favorite salsa, sour cream, or guacamole on the side.
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4351 mg | 189% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 13.6 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1705 mg | 131% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2858 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
