Quesadillas come in all shapes and sizes with so many different options for filling. Here in Texas you can pretty much find a quesadilla with any filling you can imagine. We have your typical chicken and steak, but we also have brisket, veggie, breakfast, and even dessert style. If you need a variety in tacos, bbq, or quesadillas, Texas is definitely the place to find that!
This one is another go-to lunch for me. Coming in right under 400 calories, it provides a healthy, light lunch without weighing me down. I am, by no means a vegetarian, but I do try to keep my meat intake to no more than one meal a day. The beans provide me with the filling fiber and protein to keep me going.
Feel free to swap out any of the ingredients for the ones you like. I usually top mine with just a little salsa and light sour cream. These are also freezer-friendly! Feel free to make a batch, store it in the freezer, and reheat it either in a toaster oven or over medium heat in a pan.
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Black Bean, Corn & Avocado Quesadillas
Ingredients
- 2 whole wheat tortillas
- 1/4 cup sharp cheddar cheese shredded (I usually end up using less)
- 1/8 cup black beans no salt added, drained and rinsed
- 1/8 cup corn kernels frozen, thawed
- 1/4 avocado
Instructions
- Heat a nonstick skillet over medium heat. Once heated, spray with nonstick cooking spray and place 1 whole wheat tortilla in the pan.
- Place half the cheese on the tortilla. You really don't need much, just enough to act as a glue. Top the cheese with the beans, corn, and avocado. Sprinkle the remaining cheese on top of that, again just enough to act as a glue, and top with the remaining tortilla. Spray the outside of the top tortilla with cooking spray.
- Cook for about 1 – 1 1/2 minutes, then using a large spatula, flip it over. Cook on the other side for about another minute. Just until all the cheese is melted and both tortillas are browned.
- Let it cool for just a minute before cutting into four pieces. Feel free to top with salsa, sour cream, cilantro, or any topping of your choosing!
- If freezing, be sure to let them cool completely to room temperature (never freeze hot/warm food). Store them in an airtight container, vacuum seal, or in a freezer zippie.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
