Inside-out Quesadilla

4.28.15 / Comment


Inside-out Quesadilla
Recipe Type: Entree
Cuisine: Mexican
Author: Tracee Yablon Brenner
Prep time:
Cook time:
Total time:
Serves: 6
The flavors of Mexican food are a family favorite! This inside-out black bean quesadilla is a delicious vegetarian or vegan entree perfect for Meatless Monday. It’s also gluten-free and can also be made vegan using vegan cheese. [b]Cook Once Eat Twice:[/b] You can double this recipe and freeze one before you bake it. You can double the black bean, corn mixture and mix it with your favorite grain for another meal or add it to a salad. The Enchilada sauce can be used to make enchilada’s with.
  • [b]Enchilada Sauce [/b](A high quality store bought Enchilada Sauce could be used)
  • 2 cans (6 oz) Tomato paste
  • 3 cups Water
  • 1/2 tsp Sea Salt
  • 1 teaspoon Cumin, ground
  • 1/4 – 1/2 teaspoon Chili Powder (depending on your spice meter)
  • 1 teaspoon Onion powder
  • 1 teaspoon Oregano, dried
  • 1 teaspoon Unsweetened Cocoa Powder
  • 1 tsp Garlic Powder
  • [b]Tip:[/b] If you don’t like spicy food you can eliminate chili powder. You can also add a splash of red wine
  • [b]Tip: [/b]This could be doubled to freeze for another time or to use for use for a chicken enchilada dish.
  • [b]Tip:[/b] If using a store bought Enchilada Sauce & you are gluten free make sure the sauce is gluten free
  • [b]Inside-Out Quessadila Filling: Ingredients[/b]
  • 1 Tablespoon Olive Oil
  • 2 cups corn, sweet, white, [b](preferably organic & or non-gmo) Corn is one of the top genetically modified crops [/b]
  • 1 can Black Beans 15 oz, canned or tetra pak (check label for BPA free)
  • 1 large Red Bell pepper diced
  • 1 cup, Onions, chopped
  • 2 cloves Garlic, chopped
  • 1 1/2 teaspoons cilantro chopped or 4 frozen cilantro cubes
  • 1 tablespoon of lime juice
  • 6 ounces of shredded Mexican blend cheese or Vegan Mexican Blend or Cheddar Cheese
  • 6 corn tortillas: Sprouted corn tortilla’s some people find easier to digest as the corn is sprouted.
  1. [b]Preheat the oven to 350 F[/b]
  2. [b]Enchilada Sauce Instructions:[/b]
  3. In a small saucepan add all of the ingredients for the enchilada sauce over low-medium heat and simmer for about 20 minutes.
  4. When cooked divide half of the sauce and put half the sauce in a container for another use.
  5. [b]Inside-out Quesadilla Instructions:[/b]
  6. In a large Sauté pan add olive oil and onions over medium heat until translucent about 3-5 minutes add garlic for about one minute and gently brown garlic.
  7. Add red pepper and sauté for about 3 minutes then add rinsed beans, corn, cilantro and lime juice. Use 13-by-9-inch baking pan.
  8. Pour 3-4 Tablespoons of the enchilada sauce and coat evenly on the bottom of the pan.
  9. Place 3 corn tortillas on top of the enchilada sauce.
  10. Pour 3-4 Tablespoons of Enchilada sauce on top of the tortillas, to lightly coat tortillas with sauce.
  11. Place half of the black bean mixture on top of the enchilada sauce
  12. Sprinkle with 3 oz of your choice of shredded cheese
  13. [b]Repeat:[/b]
  14. Place corn tortillas
  15. Add another 3-4 Tablespoons of enchilada sauce on top of the tortillas
  16. Add remaining black bean mixture on top of the enchilada sauce
  17. Pour 3-4 Tablespoons of enchilada sauce evenly over the black bean mixture
  18. Sprinkle with 3 oz of your choice of shredded cheese
  19. Bake at 350 F for 20 minutes until cheese is browned
Serving size: 6 Calories: 324 Fat: 6.8 Fiber: 11.6 Protein: 16.9 Cholesterol: 15.2
A Family Favorite a spin on a Mexican Quesadilla

A Family Favorite a spin on a Mexican Quesadilla


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