Vegetarian Slow Cooker Quesadillas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 347.1
  • Total Fat: 15.3 g
  • Cholesterol: 32.2 mg
  • Sodium: 746.5 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 6.9 g
  • Protein: 21.7 g

View full nutritional breakdown of Vegetarian Slow Cooker Quesadillas calories by ingredient
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Slow cooking makes the beans tasty. Try it as a way to use up leftover beans. Slow cooking makes the beans tasty. Try it as a way to use up leftover beans.
Number of Servings: 12


    2 cups any type of dried beans
    1 cup canned diced tomatoes, no salt added
    2 cups water
    dash of black pepper
    dash of garlic powder
    1/4 block of firm tofu, crumbled
    1 tablespoon of chicken fat (leave out if you're a vegetarian)
    2 cups low sodium chicken or vegetable stock

    1 whole wheat tortilla,
    1 ounce low fat cheddar
    1 ounce full-fat Monterey Jack cheese


Combine first 8 ingredients in a slow cooker and let sit overnight. In the morning, set the slow cooker to high and let it run for for four hours.

Drain off any excess liquid and set aside the mixture.

Set out tortilla on a plate and add 1 cup of the bean mixture. Sprinkle about 3/4 of the cheese on top. Fold or roll the tortilla and turn over so that the end is tucked under. Sprinkle the remaining cheese on top.

Bake for 2 minutes in a microwave.

Serves: 12
Serving size: 1/2 c. beans, 1 ounce cheddar, 1 ounce Monterey Jack over 1 tortilla

Number of Servings: 12

Recipe submitted by SparkPeople user JESPAH.

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