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.



  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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