Black Bean Quesadillas

Ingredients (raw weights)

• 30 g olive oil, as sold
• 40 g garlic, raw
• 1800 g black beans, canned, drained
• 30 g taco seasoning, dry
• 800 g enchilada sauce, as sold
• 10 g nutritional yeast flakes, as sold
• 30 g cilantro stems, raw
• 360 g cottage cheese, fat free, as sold
• 200 g mozzarella, fat free shredded, as sold
• 200 g cheddar cheese, regular, as sold
• 30 g cilantro leaves, raw
• 640 g low carb / high fiber tortilla, as sold
• 200 g chipotle peppers in adobo sauce, as sold
• 200 g Greek yogurt, plain, nonfat, as sold
• 20 g honey, as sold
• 10 g avocado oil, as sold
• 0.5 g salt, dry

Steps

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. Air fry at 375°F for 6–8 minutes from frozen
6. Microwave for about 2 1/2 minutes from frozen