Foodie Friday: Black Bean Quesadillas


It’s Friday!  I survived the coldest week yet in Austin, the first week of the semester and first full week back in town.  This morning I met my friends Tiffany and Brandon (also running in the Livestrong Marathon) for an 8 miler around their neighborhood.  Everything felt pretty good though I do find my joints feel stiffer in the cold.  The weekend plan is to do 5.2 tomorrow and 21 on Sunday……yikes!

One of my resolutions goals this year is to make at least one new recipe each week.  My thinking behind this resolution is that I’ll be more conscious about spending money (both by eating out less and not wasting as much from the grocery store), I’ll eat more healthfully and maybe I’ll learn a thing or two in the kitchen…..(like how to chop an onion or properly boil an egg).  But, I also made that same resolution last year and it didn’t happen.  Time to try again!  This week’s recipe comes from Cooking Light’s Weeknight Cookbook.  I whipped up these Black Bean Quesadillas (can you tell my stomach is still in Mexico?!) last Saturday as my pre-3M Half Marathon fuel, and had plenty left over for a few meals during the week!

Black Bean Quesadillas (BBQues.) and Corn Salsa.


1 tbsp Olive Oil

1.5 tsp minced garlic

2 c chopped plum tomatoes (I used cherry – it’s what I had in the fridge)

.5 c chopped fresh cilantro

1 (15 oz) can black beans

4 multi-grain tortillas

3/4 c preshredded Mexican or taco cheese


1 c frozen whole kernel corn

.5 c chopped fresh cilantro

2 tbsp fresh lime juice

.5 tsp minced garlic

1 red bell pepper, chopped

I had the black beans and garlic on hand already but everything else cost me less than $20 (and it fed me five times!).  I broke the recipe down into two steps – first, the quesadilla filling (including chopping the red pepper) and second, making the salsa while the quesadillas cooked.

  1. Preheat the broiler for the quesadillas
  2. Heat olive oil in a large skillet over medium-high heat.  Add the garlic and sautee for 30 seconds.
  3. Add tomatoes, cilantro, and beans, cooking for 5 minutes and stirring occasionally.
    Filling Ingredients

    Filling Ingredients

    Blending the flavors.

    Blending the flavors.

  4. Spread a sheet of foil over a baking sheet and spray with non-stick cooking spray.
  5. Place the tortillas (4) on the baking sheet and spoon 1/2 c bean mixture and 3 tbsp cheese onto one side.  Fold in half.
  6. Lightly coat the tops of the tortillas and broil 3 minutes or until tortillas turn brown.
    Fillin' the tortillas

    Fillin’ the tortillas

    Into the oven.

    Into the oven.

    Nice n toasty.

    Nice n toasty.

  7. While they’re broiling, I had time to make the salas.  Combine all the salsa ingredients in a small saucepan.  Bring to a boil over high heat and cook for 2 minutes.
    Salsa on the side

    Salsa on the side


Mmmm these were delicious.  Between the beans and tortilla I had plenty of carbs for the 3M race the next day, plus veggies in the form of tomatoes and red pepper!  I wrapped the three remaining tortillas in foil for three separate lunches throughout the week, and used the leftover bean mixture in an omelet one morning for breakfast!  5 meals from that 🙂

Pre-Race Dinner with salsa and guac!

Pre-Race Dinner with salsa and guac!

Have a great weekend!  I’ll be sure to let y’all know how the long runs go this weekend….


3 responses »

  1. Love this! I’ve been cooking a lot more beans lately. I cooked all of the dried beans in my house around New Year’s Day and froze individual servings. Now, it makes it so easy to throw a healthy dinner together! These look great, and I love rice, beans and eggs….my new favorite breakfast.

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