- Makes: 1 Servings
- Ready In: 8 mins
- Prep Time: 5 mins
- Cook Time: 3-4 mins
I had a little bit of the black bean and vegetable mixture leftover from the Black Bean and Vegetable Stuffed Poblano Pepper so I decided to make a quesadilla using the mixture, some extra sharp cheddar cheese, and my new favorite tortillas. I topped the quesadilla with fresh guacamole and salsa. This was a terrific lunch and I gobbled up every last bite.
- Calories: 431
- Fat: 22g
- Protein: 22g
- Sodium: 464mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 1g
Nutritional Information (per serving)
- 2 corn or flour tortillas
1/2 cup of black bean and vegetable mixture
Extra sharp cheddar cheese, shredded
- Layer one tortilla with half of the shredded cheese, top the cheese with the black bean and vegetable mixture, sprinkle with the remaining cheese and finally add the other tortilla.
- Cook in a skillet over medium heat for 3-4 minutes on each side or until vegetables are warm and the cheese is melted.
- Slice and serve with guacamole. Enjoy.