Black Bean Quesadillas

Ingredients

Beans

• 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

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

Tortillas

• 20 low carb taco-size tortillas

Low-Calorie Chipotle Sauce

• 200g (3/4 cup) diced chipotles
• 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 the olive oil and garlic and cook for 1 minute, until fragrant.
2. Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and 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 the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined. Transfer the filling to a large bowl and let cool for 15-20 minutes.
4. Lay out the tortillas and divide the filling evenly. 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 freeze.
5. For the chipotle sauce, combine the diced chipotles, Greek yogurt, honey, avocado oil, and salt to taste. Blend or stir until smooth.
6. To reheat from frozen: air fry at 375F for 6-8 minutes, or microwave for about 2 1/2 minutes.