Black Bean and Quinoa Quesadillas

1⁄2 cup quinoa, rinsed
1 cup water
1 400g can black (or red kidney) beans
4 large flour or corn tortillas
3⁄4 cup grated cheddar cheese

 

1. Measure the quinoa and water into a small saucepan.
2. Bring the quinoa to a boil. Reduce to a slow simmer, cover and cook for 15 minutes until the water is fully absorbed. Set the pan aside.
3. In a separate saucepan, warm up beans over low-medium heat.
4. Warm a cast-iron frypan over high heat.
5. Place a tortilla in the skillet until barely warm, then flip.
6. Spoon about 1⁄4 of the cooked quinoa and black beans over half the tortilla.
7. Sprinkle about 1⁄4 of the cheese over the black beans.
8. Fold the top of the tortilla down.
9. Cook for about 1 minute on one side. Flip and cook for another minute.
10. Repeat with remaining tortillas.

Serves:  4

Serving:  1 Tortilla

Calories:  416

Fat:  10.5g

Carbs:  61.6g

Protein:  19g