Veggie-loaded black bean and cheese quesadillas are a delicious and nutritious way to enjoy a classic Mexican dish. Packed with protein, fiber, and a variety of vegetables, this recipe is perfect for a quick lunch or a light dinner. It's easy to make and can be customized to suit your taste preferences.
- Use whole wheat tortillas to add more fiber and nutrients to your meal.
- If you like a bit of heat, consider adding some chopped jalapeños or a dash of hot sauce to the filling.
- Feel free to add other veggies like bell peppers, onions, or spinach to make the quesadillas even more nutritious and flavorful.
- To make the quesadillas crispier, cook them on a slightly higher heat but be careful not to burn them.
- Serve with a side of guacamole, sour cream, or extra salsa for added flavor and texture.
Veggie-loaded black bean and cheese quesadillas are an easy-to-make, satisfying, and wholesome meal. Whether you're cooking for yourself or for your family, this recipe is sure to be a hit. Enjoy experimenting with different vegetables and toppings to make it your own.
Nutrition Facts | |
---|---|
Serving Size | 310 grams |
Energy | |
Calories 360kcal | 14% |
Protein | |
Protein 27g | 19% |
Carbohydrates | |
Carbohydrates 40g | 11% |
Fiber 9g | 22% |
Sugar 6g | 6% |
Fat | |
Fat 11g | 12% |
Saturated 6g | 18% |
Cholesterol 27mg | - |
Vitamins | |
Vitamin A 100ug | 11% |
Choline 55mg | 10% |
Vitamin B1 0.18mg | 15% |
Vitamin B2 0.39mg | 30% |
Vitamin B3 1.98mg | 12% |
Vitamin B6 0.34mg | 20% |
Vitamin B9 60ug | 15% |
Vitamin B12 1.47ug | 61% |
Vitamin C 2.99mg | 3% |
Vitamin E 1.48mg | 10% |
Vitamin K 4.68ug | 4% |
Minerals | |
Calcium, Ca 370mg | 28% |
Copper, Cu 0.28mg | 0% |
Iron, Fe 2.26mg | 21% |
Magnesium, Mg 80mg | 19% |
Phosphorus, P 530mg | 42% |
Potassium, K 570mg | 17% |
Selenium, Se 22ug | 40% |
Sodium, Na 1040mg | 69% |
Zinc, Zn 2.60mg | 24% |
Water | |
Water 230g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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