These tasty quesadillas are easy to transport, very filling, and totally appetizing hot or cold. They are perfect for an on-the-go snack or lunch, and a quick vegetarian dinner option, too!
This is a really busy time of year for everyone. It seems to be parties, church events, and travel keeping me busy this year. A couple years ago I was on the road for work every day between Thanksgiving and Christmas. It is not so simple for people on a gluten free diet to stop by the drive thru for lunch in the midst of shopping for Christmas gifts or eat your fills worth at a holiday party. There is more planning required.
I love these quesadillas for busy days. Once you’ve made the black bean mixture and the sauce it takes just a couple of minutes to cook them. Since they are self contained, kind of like a tortilla sandwich, they travel so easily. You don’t need to remember to bring a fork with you, or even need to heat these up in the microwave. Sometimes I cook the whole batch of these all at one time and keep them on hand in the fridge for a really quick and easy meal to bring with me when I will be out all day. Other times, I make the bean mixture ahead of time and then cook 3 or 4 tortillas worth of quesadillas at a time.
Have I mentioned how filling these are? Something about black beans always fills me up really quickly – anyone else experience that? I find that feeling full is GREAT when I am at a party or somewhere else with tons of food that I cannot eat. It helps me not feel so bad about missing out on all of that great food!
The quesadillas are good on their own, but even more excellent with this spicy dipping sauce. As a former Taco Bell employee I am very familiar with the different sauce. The Baja sauce is my favorite, but their quesadilla sauce is a close second. When I stumbled upon this recipe on Pinterest I knew I had to try it. I made a few modifications (mainly swapping out the sour cream for greek yogurt), and ended up with a healthier version of that yummy Taco Bell Quesadilla sauce. Yum!
Next time you need to bring a meal with you give this a try! A few of these quesadillas packed up with a dollop of this spicy sauce will keep you full and satisfied!
P.S. My eBook is now available on Kindle! You can also purchase it for $1 off the Kindle price here. Check it out for your holiday baking!
Black Bean Quesadilla with Spicy Yogurt Sauce
Ingredients (makes 12 quesadillas and 1/2 c of sauce)
For the Spicy Yogurt Sauce
- 1/2 c plain greek yogurt
- 1 Tbs jalapeno, roughly chopped (more or less, to taste)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 4 shakes cayenne pepper (optional)
- 1/4 tsp salt
For the Quesadillas
- 15.5 oz can black beans, rinsed and drained
- 1 small onions, finely chopped (about 1/2 c)
- 1/3 c cilantro, chopped
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 Tbs lime juice
- 1/2 c shredded mexican cheese blend
- 12 corn tortillas
- cooking spray
- salt
- In a blender or food processor combine all of the sauce ingredients and mix until smooth and well combined.
- In a medium sized bowl mix the first eight quesadilla ingredients.
- Heat a skillet over medium heat. When it is warm, spray with cooking spray and place a tortilla flat in the pan. Spray the tortillas with cooking spray and sprinkle with salt. Flip the tortillas over using a spatula. Scoop about two tablespoons of the bean mixture onto on half of the tortilla. The amount of mixture you use for each tortilla may be more or less, depending on how large your tortillas are. Using the spatula, fold the tortilla in half over top of the bean mixture and preww the top down with a spatula.
- Let the quesadilla cook for a minute or two, until the bottom is brown (just light the edge up a little bit with a spatula to check), then flip and let the other side brown.
- Repeat steps 3 and 4 with the remaining tortillas.
- Serve with the spicy yogurt sauce.
Tastefully Gluten Free 