Quesadilla de judías negras y pimiento rojo

Ingredientes

• 1 can (15oz) no sodium black beans, drained
• 150 g jarred roasted red pepper
• 1 tablespoon garlic and herb seasoning
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 cup cilantro
• 2 garlic cloves
• 2 teaspoons onion powder
• pinch sea salt & pepper
• 6 low carb quesadillas
• 1.5 cups reduced fat mozzarella

Preparación

1. 1

   Prepare the Bean Filling Add all the ingredients for the bean filling—black beans, roasted red pepper, garlic and herb seasoning, cumin, smoked paprika, cilantro, garlic cloves, onion powder, sea salt, and pepper—into a high-powered blender. Blend until the mixture becomes smooth and thick. Tip: If the mixture is too thick for your blender, add water one teaspoon at a time until it processes smoothly.

2. 2

   Assemble the Quesadillas Lay a tortilla flat and spread two tablespoons of mozzarella cheese over one side. Add three tablespoons of the black bean mixture on top, followed by two more tablespoons of mozzarella. Fold the tortilla in half, pressing gently to form a half-moon shape. Repeat for the remaining tortillas.

3. 3

   Cook the Quesadillas Heat a nonstick skillet over medium-high heat and lightly spray it with avocado oil. Place a quesadilla in the skillet and cook for 3-4 minutes on one side, or until golden brown and crispy. Flip and cook the other side until the cheese is fully melted and the tortilla is evenly toasted. Tip: If you’re cooking multiple quesadillas, keep them warm in a low-temperature oven while you finish the rest.

4. 4

   Serve Hot Slice the quesadilla into wedges or enjoy it whole. Serve immediately with your favorite dipping sauces or sides for a satisfying meal.