Meatless Monday-Black Beans



Here’s what you will need to make the quesadillas.

    • cheese (I like colby jack cheese)
    • flour tortillas ~~If you want to make your own tortillas check out this post on Clockwork Lemon
    • 4 ounce can of diced green chilies (drained)
    • 1/4 TBSP of cilantro leaves (chopped) or less…to taste

***typo fixed***

  • sour cream (if you like it)
  • guacamole (if you like it)
  • salsa (if you like it) If you want to make your own salsa check out this post on from the Cookbook shelf
  • green, red or yellow peppers (if you like) diced

Mix drained green chilies with cilantro and 2 cups of cooked and rinsed black beans.

I mash my black beans a bit.

If your adding peppers or extra onions sauté them and add them to the bean mixture.

Heat a skillet on medium heat. Spray pan with cooking spray.

Place 1 tortilla on the hot skillet and place 1 slotted spoon full of bean mixture on the tortilla. Cover with a generous helping of cheese. Place 2nd tortilla on top. Cook for about 1 1/2-2 min. Spray the top tortilla with cooking spray and carefully flip and cook for additional 1- 2 min.

Repeat until you have enough servings for your family and maybe a few to save for snacks.

Cut in 4th’s and serve with salsa, guacamole and/or sour cream.

Cool the extra beans and save for future meals. These beans will also freeze well.

I also made rice.

Here are links to two “round two” black bean meals.

Tortilla-black bean casserole

Mexican black bean pizza

I’ll be making green chilie and chicken soup later in the week with my extra beans.

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2 Comments

  1. Thanks for the mention! Now to check out how to make my own tortillas!

    • You’re most welcome Andrea!! I’m going to try your salsa recipe later this week.

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