I’ve said it before and I’ll say it again: you can never have enough quick meal recipes up your sleeve. Quesadillas make for a super easy and speedy meal, and adding in an extra plant (beans, veggies) can pump up the flavor and the fiber content. Beans are chock-full of fiber, protein, B-vitamins, iron, and minerals, and I love that so much nutrition can be packed into such a humble (and cheap!) food.
- 1 cup white (cannellini, navy, great northern) beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 2 Tablespoons chopped cilantro
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 clove garlic, minced
- 8 6-inch flour tortillas
- Pour the beans into a medium bowl and mash them with a fork. They don’t need to be mashed completely; just break them up into small pieces. Add the cheese, cilantro, spices, and garlic and stir to thoroughly combine.
- Heat a large skillet over medium heat. Place one tortilla in the skillet and top with ½ cup of the cheese-bean mixture. Top with a second tortilla. Heat until the bottom is golden brown and the cheese has started to melt. Flip the quesadilla over to brown the opposite side.
- Repeat with the remaining tortillas and filling. Serve alongside salsa and/or sour cream.
- SR Clients: 1 quesadilla = Level 2-3 (75-100%) entree
If you make this recipe at home, share on Instagram using #strongrootsnutrition so I can see!