Kid-Friendly
Black Bean Quesadillas
Jalapeño-Peach Salsa
Ingredients
- 2 (15-oz) cans black beans, drained and rinsed
- 1 red bell pepper, chopped
- ½ cup chopped red onion
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp salt-free Mexican seasoning
- ¼ tsp kosher salt
- 1 clove garlic, minced
- 6 (8-inch) whole-wheat tortillas
- 2 cups freshly shredded Monterey Jack cheese
- 2 Tbsp olive oil
Instructions
- Combine black beans, bell pepper, red onion, cilantro, Mexican seasoning, salt and garlic in a large bowl; stir well. Spoon black bean mixture over bottom half of tortillas; sprinkle with cheese, and fold over.
- Heat 1 Tbsp oil in a large skillet over medium-high heat; cook 3 quesadillas 2 to 3 minutes per side or until crisp and cheese melts. Repeat procedure with remaining 1 Tbsp oil and 3 quesadillas. Serve with Jalapeño-Peach Salsa.
Side Dish Ingredients
- 4 large peaches, peeled and chopped
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lemon juice
- 1 jalapeño pepper, seeded and minced
- ½ tsp kosher salt
Side Dish Instructions
- Combine peaches, cilantro, lemon juice, jalapeño pepper and salt in a large bowl; toss well.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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