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Black Bean Quesadillas With Rice
Rini
Quick, easy & stuffed black bean quesadillas made with coconut rice Topped with pepper jack cheese.
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
American, Mexican
Servings
6
servings
Calories
346
kcal
Ingredients
1x
2x
3x
For the coconut rice
1.5
cup
Basmati rice
uncooked
1
cup
Sweet Peas
Thawed
1
tsp
lime zest
1
cup
coconut milk
1
tsp
lime juice
optional, freshly squeezed
1
tsp
salt
1
tsp
extra virgin olive oil
Cilantro
For Garnish
For The Quesadillas
2
cups
black beans
1.5
tsp
taco seasonings
1
tsp
lime juice
freshly squeezed
2
pieces
Large Burrito Tortillas
soft
Instructions
Prepare the coconut rice
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:
346
kcal
Keyword
rice in quesadillas
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