Black bean Quesedilla


4.6 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 275.5
  • Total Fat: 11.8 g
  • Cholesterol: 25.0 mg
  • Sodium: 783.7 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 16.0 g
  • Protein: 18.0 g

View full nutritional breakdown of Black bean Quesedilla calories by ingredient
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Introduction

Yummy Yummy
Number of Servings: 4

Ingredients

    1 Onion
    1 Green Pepper
    1 Can Black Beans
    3/4 cup shredded cheese - I like cheddar w/salsa or peppers in it.
    1 tsp butter (for pan) can substitute spray etc.
    1 tsp olive oil - same as above
    4 whole wheat wraps (like cedar's)

Directions

Chop onions and pepper, sautee in olive oil until soft. Drain black beans and add to peppers and onions, salt to taste cook for about another minute. Meanwhile melt butter in another pan. Add wrap, fill with 1/4 black bean mixture, and 1/4 cheese. fold over. Cook until done. Repeat. I like to eat these with lettuce, salsa and avocado on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user BEOTCHMONKEY.

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Member Ratings For This Recipe


  • Good
    2 of 2 people found this review helpful
    This recipe was good but not outstanding. It could use a little more flavor and maybe a few more ingredients. If I do make this recipe again I will probably add olives and/or some taco seasoning. It is a healthy filling meal and with more seasoning it would be very good. - 1/7/09

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  • Very Good
    1 of 1 people found this review helpful
    This was good. I didn't have green pepper so I coursely chopped fresh spinach and added that while cooking the quesedilla. Since I live alone I figured the leftovers would be better if I added spinach the next day rather than cooking it with the onion and black beans. - 1/6/09

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  • These are very good and easy to fix - 9/2/17

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  • To add more flavor you can also add whole kernel corn (frozen has alot less sodium than canned). My husband also likes salsa on his. - 2/9/12

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  • These were so good!! I added some spices, but other than that I followed the recipe to a T. YUM! - 11/5/11

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