Low Carb Beans Quesadilla
Indulge in the delightful fusion of flavor and nutrition with our Low Carb Beans Quesadilla! This recipe transforms the classic quesadilla into a guilt-free, protein-packed meal by using low-carb tortillas and hearty black soybeans, making it perfect for those following a low-carb or ketogenic diet. Featuring a vibrant medley of green bell peppers, red onions, and a hint of aromatic cumin and chili powder, every bite is bursting with zesty goodness. Melted cheddar cheese binds the filling together, creating an irresistibly gooey interior encased in crisp, golden tortillas. Ready in just 25 minutes, this quick and easy meal is ideal for busy weeknights. Serve with dollops of creamy sour cream, fresh salsa, and a sprinkle of cilantro for a deliciously satisfying, low-carb comfort food that’ll have everyone coming back for seconds! Perfect for keto-friendly meal plans or anyone looking to enjoy a healthier take on a Tex-Mex classic.
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Recipe Information
Ingredients
- 4 small Low carb tortillas
- 1 cup Black soybeans, drained and rinsed
- 1 cup Grated cheddar cheese
- 0.5 cup Diced green bell pepper
- 0.5 cup Diced red onion
- 1 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
In a medium bowl, mix together the black soybeans, green bell pepper, red onion, cumin powder, chili powder, and salt. Set aside.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Place one tortilla in the skillet and sprinkle 1/4 cup of grated cheddar cheese evenly over the tortilla.
Spoon 1/4 of the bean mixture over the cheese, then sprinkle another 1/4 cup of cheese on top.
Place another tortilla on top and press down gently with a spatula.
Cook for 3-5 minutes or until the bottom tortilla is golden brown and the cheese starts to melt.
Flip the quesadilla carefully and cook for another 3-5 minutes until the other side is golden and the cheese is fully melted.
Remove from the skillet and set aside. Repeat the process with the remaining tortillas and bean mixture.
Slice the quesadillas into wedges and garnish with fresh cilantro.
Serve hot with sour cream and salsa on the side.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 20.1 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1568 mg | 121% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1990 mg | 42% | |
*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.
