Black-bean quesadillas


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
*PLUS Cooking time: 12 minutes


  • 1 red bell pepper

  • 2 tsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, finely minced

  • 540-mL can black beans

  • 1 cup salsa

  • 1 tsp ground cumin

  • 1/4 cup chopped cilantro

  • 1 cup grated Monterey Jack, preferably light

  • 8 7-in. whole-wheat tortillas


  • Preheat oven to 350F (180C). Core and seed pepper. Dice into 1/4-inch (0.5-cm) pieces. Heat oil in a large frying pan set over medium heat. Add onion. Stir often until soft, about 3 minutes. Stir in pepper and garlic. Cook, stirring occasionally, about 2 minutes. Rinse and drain beans, then add with salsa and cumin. Stir occasionally until beans are hot, about 3 minutes. Remove from heat. In a bowl, mix coriander and cheese. Place a tortilla in a medium-size non-stick frying pan set over medium heat. Spoon one-quarter of bean mixture overtop. Sprinkle with one-quarter of cheese mixture. Cover with a tortilla. Press down. Cook until bottom tortilla is golden, about 2 minutes. Using a large spatula, flip over. Brown other side, 2 minutes. Place on a baking sheet. Keep warm in oven. Repeat with remaining tortillas. Cut quesadillas into quarters.

Nutrition (per serving)

Calories 632, Protein 35.8g, Carbohydrates 79.2g, Fat 19.7g, Fibre 10.4g, Sodium 1200mg.