Big Batch Black Bean Quesadillas

Ingredients

Black Bean Filling

• 30g (2 Tbsp) olive oil
• 10 cloves garlic, finely chopped
• 1800g (4 cans) black beans
• 30g (1 packet) taco seasoning
• 800g (2 jars) red enchilada sauce
• 10g (1 Tbsp) nutritional yeast
• 1 bunch cilantro stems, finely chopped

Cheese Mixture

• 360g (1.5 cups) 2% cottage cheese
• 200g (2 cups) fat-free shredded mozzarella
• 200g (2 cups) shredded sharp cheddar
• 1 bunch cilantro leaves, finely chopped

Tortillas

• 20 low-carb taco-size tortillas

Low-Calorie Chipotle Sauce

• 200g (7 oz) diced chipotle peppers in adobo
• 200g (3/4 cup) 0% Greek yogurt
• 20g (1 Tbsp) honey
• 10g (2 tsp) avocado oil
• Salt, to taste

Instructions

1. Heat a large pot over medium heat. Add 30g (2 Tbsp) olive oil and 10 cloves finely chopped garlic and cook for about 1 minute, until fragrant.
2. Add 1800g (4 cans) black beans, 30g (1 packet) taco seasoning, 800g (2 jars) red enchilada sauce, 10g (1 Tbsp) nutritional yeast, and 1 bunch finely chopped cilantro stems. Stir well and bring to a simmer. Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
3. Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture. Add 360g (1.5 cups) 2% cottage cheese, 200g (2 cups) fat-free shredded mozzarella, 200g (2 cups) shredded sharp cheddar, and 1 bunch finely chopped cilantro leaves. Stir until the cheese is melted and fully combined. Transfer the filling to a large bowl and let cool for 15-20 minutes.
4. Lay out 20 low-carb taco-size tortillas on a clean work surface and divide the filling evenly between them. Spread onto one half of each tortilla, then fold closed. Optionally toast in a skillet or on a griddle until lightly golden on both sides. Let cool completely, then wrap in foil and freeze.
5. For the dipping sauce, whisk together 200g (7 oz) diced chipotle peppers in adobo, 200g (3/4 cup) 0% Greek yogurt, 20g (1 Tbsp) honey, and 10g (2 tsp) avocado oil in a bowl. Season with salt to taste and refrigerate until ready to serve.
6. Portion into 20 individual freezer-friendly quesadillas. Serve each with a scoop of chipotle sauce for dipping.