Black Bean Quesadilla

Black Bean Quesadilla

Black Bean Quesadilla

The Cooking Doc®
Course Breakfast, Main Course


  • 1 – 8 ounce can of low sodium black beans
  • 1/4 teaspoon chile powder
  • 1/4 teaspoon cumin
  • 4 whole grain tortillas
  • Shredded cheese
  • Avocado
  • 1 Jalapeño sliced
  • 1/4 cup Sour Cream
  • Juice from ½ Lime
  • Cilantro


  • Reserve ¼ cup of the water from the can of beans. Then, drain and rinse the rest of the beans.
  • Heat the beans, chile powder, and cumin over medium heat for 5-7 minutes until warm then mash with a spoon or potato masher until soft. (This can be done the night before.)
  • While the beans are cooking, mix the sour cream with the lime juice and set to side. .
  • Lay the tortillas on a work space and spread black beans over ½ of the tortilla.
  • Top the beans with 1 tablespoon of shredded cheese and fold the tortilla in half.
  • Heat 1 teaspoon of EVOO (or just spray with non-stick spray) in a non-stick skillet over medium heat.
  • Place the folded tortilla in the pan and cook for 3-4 minutes until brown. Flip and cook the other side until warm.
  • Cut the tortillas into triangular thirds and top with the lime creme and your favorite toppings.


For a lower potassium modification, omit avocado. The dish will still be medium potassium and not low potassium.
Keep your serving to 1 quesadilla too.
Tried this recipe?Let us know how it was!
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