I loved quesadillas…until I worked in a Mexican restaurant. Believe me, you would hate quesadillas too if you smelled them at 10:00 in the morning. Quesadillas and I were on a break for a while but the other day I regained my craving. The classic Mexican cheese sandwiched between two flour tortillas is delicious, but can leave me feeling weighed down and aren’t that nutritious. The great thing about quesadillas is that they are so easy, simple, and inexpensive to make at home. I revamped the quesadilla I got to know so well to make it more filling (in a good way) and healthy.
To be honest, these came out even better than I expected. This proves that combining just a few simple ingredients together can make something completely different and delicious. I think the “refried” bean dip is what really makes it. On its own, this bean dip is a great recipe to have in your arsenal. Perfect for dipping chips into, adding to salads and bowls, or spreading on sandwiches. It’s so easy and inexpensive to make– all you need is beans and some spices (there’s actually no oil or frying involved.)
As for the rest of the quesadilla, I bought little corn tortillas– the only ingredients are corn and water. The package comes with a lot so they are also great for making breakfast tacos with eggs and that bean spread we just talked about! It’s also super easy to sneak veggies into this recipe. I sautéed some spinach and corn on the side and added that, but you could also do onions, bell peppers, or zucchini. The avocado also added the perfect creamy texture so I didn’t even miss the cheese but you can add it if you want.
These taste amazing made fresh so the tortillas are warm and crispy, but you could definitely whip up a bunch, keep them in the freezer, and warm them in a pan when you’re ready to eat. You’re not going to look cute while enjoying this one, but it’s so worth it.
Time: 35 minutes
Active: 10 minutes
Serves: 6-7
Ingredients:
- corn (or whole wheat) tortillas
- 2 cans black beans
- garlic powder
- chilli powder
- cajun seasoning (this was a mix of paprika, garlic powder, chill powder, smoked chipotle powder, salt, pepper)– you can use whatever you have on hand
- salt and pepper
- spinach
- corn
- avocado
- nutritional yeast/cheese (optional)
Instructions:
- Start by getting the beans going. You want to give them as much time as possible to soften. Rinse the beans and add them to a pot. Cover them with water– you don’t need to be exact with this. Boil the water. When the water starts to boil, bring the heat down so the beans are simmering. Add the spices– you can taste and adjust as you go so don’t worry about measurements. Let the beans simmer while you prep other things. (In this case I was making my breakfast banana bread!) I let the beans simmer for 35 minutes, but if you don’t have that much time it’s okay, just as long as they get soft enough to mash.
- When the beans have softened and most of the water has been absorbed, mash them with a fork until creamy.
- When the beans are set, sauté your spinach or vegetables in a pan. Set them aside.
- Warm the tortillas on the pan. When they are slightly browned and crispy (I think this is key), spread on the bean dip and top with vegetables, avocado, and cheese or nutritional yeast.
- Sandwich the tortillas together, cut in half, and enjoy!
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