Black Bean Quesadillas

vegetarian ⓘ

20 meals (estimated)

From a reel by Stealth Health Life — watch the original

Ingredients

• 30g (2 Tbsp) olive oil
• 10 cloves garlic, finely chopped
• 1800g (4 cans) black beans
• 30g (1 packet) taco seasoning
• 800g (2 jars) red enchilada sauce
• 10g (1 Tbsp) nutritional yeast
• 1 bunch cilantro stems, finely chopped
• 360g (1 1/2 cups) cottage cheese
• 200g (2 cups) fat free mozzarella, shredded
• 200g (2 cups) sharp cheddar, shredded
• 1 bunch cilantro leaves, finely chopped
• 20 low carb taco-size tortillas
• 200g (3/4 cup) diced chipotles
• 200g (3/4 cup) 0% Greek yogurt
• 20g (1 Tbsp) honey
• 10g (2 tsp) avocado oil
• Salt to taste

Instructions

1. Sauté the garlic in olive oil in a large pot over medium heat for 1 minute.
2. Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems to the pot. Bring to a simmer and cook over medium-low heat for approximately 30 minutes, stirring occasionally, until the mixture thickens.
3. Mash the bean mixture in the pot until thick and cohesive. Stir in the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves until the cheese is melted.
4. Transfer the filling to a bowl and allow it to cool for 15 to 20 minutes.
5. Spread the filling evenly onto one half of each tortilla and fold them closed.
6. Optional: Toast the folded tortillas in a skillet or on a griddle until golden on both sides.
7. Cool completely before freezing.
8. To reheat from frozen: Air fry at 375°F for 6 to 8 minutes or microwave for approximately 2.5 minutes.