Black Bean Quinoa Quesadillas

Name: Black Bean Quinoa Quesadillas
Cuisine: Mexican
Ingredients: ½ cup (125 mL) water; ¼ cup (60 mL) quinoa; ½ cup (125 mL) cooked black beans; ¼ cup (60 mL) finely diced fresh tomatoes; ¼ cup (60 mL) corn kernels; ¼ cup (60 mL) thinly sliced green onion; 1 Tbsp (15 mL) minced fresh cilantro; 8 soft whole wheat tortillas (8 inches/20 cm) (or brown rice tortillas); 8 soft whole wheat tortillas (8 inches/20 cm) (or brown rice tortillas); ¾ cup (185 mL) shredded aged cheddar cheese

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This versatile dish works well as a side, a complete meal or even finger food during the football game. Add grilled chicken or beef for an even heartier dish. Use brown rice tortillas to make this recipe gluten-free.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Americas
Mexico
Sandwich
Gluten-free
Vegetarian

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 375°F (190°C)