Black Bean Quesadillas with Garlicky Shishito Peppers
Need a gluten free and lacto ovo vegetarian main course? Black Bean Quesadillas with Garlicky Shishito Peppers could be a super recipe to try. This recipe makes 2 servings with 357 calories, 16g of protein, and 20g of fat each. For $1.19 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 483 would say it hit the spot. If you have canned black beans, salt, shredded cheddar cheese, and a few other ingredients on hand, you can make it. It is brought to you by Naturally Ella. From preparation to the plate, this recipe takes about 25 minutes. With a spoonacular score of 81%, this dish is spectacular. Similar recipes include Smoky Black Bean Tostadas with Garlicky Greens, Black Bean Quesadillas, and Black Bean Quesadillas.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup black beans, drained and rinsed if using canned
3 tablespoons minced cilantro
1 clove garlic
Juice from 1/2 lime
2 teaspoons olive oil
4 ounces shishito peppers (roughly 2 cups)
1/4 teaspoon salt
3 ounces shredded Monterey jack or cheddar cheese
2 10" whole wheat tortillas
Equipment:
griddle
frying pan
Cooking instruction summary:
Prepare the peppers by cutting into 1/4" thick slices and removing the stem. Heat a large pan or griddle over medium heat. Add olive oil followed by the peppers. Saut until the pepper pieces are browning and beginning to blister, 5 or so minutes.Add the garlic to the pan and cook for 1 to 2 minutes, until fragrant and golden. Measure in black beans then cilantro, salt, and lime juice. Stir and cook until the beans are warm, another 1 to 2 minutes. Transfer to a bow and set aside.Turn the skillet down to low heat. Working with one tortilla at a time, divide cheese in half and spread evenly over one side of the tortilla. Add half the bean mixture to the tortilla and let cook until cheese starts to melt and tortilla begins to brown. Fold in half, cooking the tortilla on each side until crisp and brown. Repeat with second tortilla.
Step by step:
1. Prepare the peppers by cutting into 1/4" thick slices and removing the stem.
2. Heat a large pan or griddle over medium heat.
3. Add olive oil followed by the peppers. Saut until the pepper pieces are browning and beginning to blister, 5 or so minutes.
4. Add the garlic to the pan and cook for 1 to 2 minutes, until fragrant and golden. Measure in black beans then cilantro, salt, and lime juice. Stir and cook until the beans are warm, another 1 to 2 minutes.
5. Transfer to a bow and set aside.Turn the skillet down to low heat. Working with one tortilla at a time, divide cheese in half and spread evenly over one side of the tortilla.
6. Add half the bean mixture to the tortilla and let cook until cheese starts to melt and tortilla begins to brown. Fold in half, cooking the tortilla on each side until crisp and brown. Repeat with second tortilla.
Nutrition Information:
covered percent of daily need
