In the words of Chef Jernard, stay “fit and legit” with this healthy black bean and turkey bacon quesadilla.
2 (15 oz) can black beans
12-16 slices of turkey bacon, diced
1 small red onion, diced
2 cloves garlic, minced
2 tablespoons of chili powder
2 tablespoons of smoked paprika
1 tablespoon of cumin
2 tablespoons garlic powder
½ cup fresh cilantro, rough chopped
3-4 cups shredded cheese (cheddar and shaved mozzarella)
Salt to taste
Pepper to taste
12 six-inch tortillas
Drain the can of beans and lightly rinse. In a large saute pan saute bacon followed by onions and minced garlic. After a few seconds add beans, chili powder, smoked paprika, cumin, garlic powder, cilantro, and mix to combine.
Remove the mixture from the heat.
Place a tortilla in the bottom of a nonstick fry pan over medium heat. Add a layer of cheddar cheese, some of the filling, and then top with mozzarella cheese. Top the mixture with another tortilla then layer more filling, cheddar, and mozzarella cheese, and top with a third and final tortilla.
Cook on each side for a few minutes until the tortilla is golden brown and
the cheese has melted.