I totally made this recipe by accident and I’m so glad I did! I was originally planning on making tacos with this recipe but I couldn’t get the tortillas to cooperate for the photos. Hmmm, what to do? Then it struck me… Quesadillas!
It was Sunday afternoon and we had a day full of projects, so this made the perfect quick and healthy lunch. My 5 year old loved them and ended up eating more of these than I did.
Super busy during the week? Make the quinoa mixture ahead of time and then assemble the quesadillas for a quick week night dinner. The mixture also works with tacos or a burrito if you prefer.
Ingredients
- ½ cup quinoa, cooked
- ¼ cup onion, diced
- ½ jalapeno pepper, diced or more for added heat
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 can diced tomatoes
- ½ teaspoon chili powder Package of whole wheat flour tortillas
- Fresh cilantro, Greek yogurt, sliced avocado, salsa, shredded cheese, or any of your favorite toppings!
Directions
- Cook quinoa according to package directions.
- Heat 1 tablespoon of oil in a large skillet. Sauté onion and jalapeno pepper for 3 minutes.
- Add minced garlic and sauté for 1 minute. Add cooked quinoa, black beans, diced tomatoes, and chili powder to the sautéed veggies. Cook for about 10 minutes, stirring occasionally. Set aside
- Heat ½ tablespoon of oil in another skillet, preferably cast iron, over medium high heat.
- Place tortilla in the skillet and spread about a ¼ cup of the quinoa mixture over the tortilla. Sprinkle with cheese, optional, and top with another tortilla. Cook for about 5 minutes, or until brown, and flip.
- Cook for a few more minutes, until that side is brown.
- Cut into pieces and serve with your favorite quesadilla toppings.
Enjoy!