Black Bean Quesadillas With Rice
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Black Bean Quesadillas With Rice

Quick, easy & stuffed black bean quesadillas made with coconut rice Topped with pepper jack cheese.
Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 346kcal
Author Healing Tomato

Ingredients

For the coconut rice

For The Quesadillas

Instructions

  • Add black beans to a bowl
  • Mix taco seasoning and freshly squeezed lime juice
  • After the rice is ready, heat a large pan on medium heat. After 1 minute, spray pan with cooking spray
  • Gently place a large burrito tortilla on the pan and heat it for about 30 seconds
  • Raise the tortilla and spray the pan again then flip the tortilla
  • Now, add the ingredients on the bottom part of the tortilla. 
  • Add about 1/2 cup of coconut rice
  • Be sure to keep about 1/4" of space between the rice and the edge of the quesadilla
  • Top with about 1/2 cup of the black bean mixture
  • Top with grated pepper jack cheese (about 3/4 cup)
  • Cover with the top half and gently press down
  • Very gently, flip the quesadilla
  • Let the bottom side brown and then remove from heat.
  • Cut into 4 pieces and serve
  • This recipe will make about 2 big quesadillas

Notes

Nutrition Info is approximate
Optional: You can also add more ingredients like corn, red onions, jalapeno etc.

Nutrition

Calories: 346kcal