lunch · dinner
Black Bean Quesadillas
Crispy, cheesy, and secretly full of beans. The kids ask for these; you get 10 grams of fiber without an argument.
Macros per serving
Calories
410
Protein
22g
Carbs
45g
Fat
16g
Fiber
10g
Per serving
Ingredients
- Black beans, drained and rinsed2 cans (800g)
- Wholemeal tortillas4 large
- Cheddar or Monterey Jack, grated1.5 cups (150g)
- Salsa1/2 cup
- Cumin1 tsp
- Greek yogurt (for dipping)1/2 cup
Method
- 1
Mash the beans with the salsa and cumin - chunky is fine, it just needs to hold together.
- 2
Spread over half of each tortilla, top with cheese, fold over.
- 3
Dry-fry in a hot pan 2-3 minutes a side until golden and the cheese melts.
- 4
Cut into wedges, serve with yogurt for dipping. Leftovers re-crisp in a pan or air fryer.
More like this
Chicken Burrito Bowls
The meal-prep classic for a reason: rice, beans, seasoned chicken and whatever toppings survive the week. Four lunches, one pan of chicken.
Sheet-Pan Chicken & Veg
Everything on one tray, into the oven, and you're free for 25 minutes. The weeknight dinner that runs itself.
Creamy Tuscan Chicken Skillet
Chicken in a creamy sun-dried tomato and spinach sauce that tastes like a restaurant made it. Nobody needs to know it was one pan and 30 minutes.