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Black Bean Quesadilla with Pomegranate Seeds

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Black Bean Quesadilla with Pomegranate Seeds

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Course: Lunch
Cuisine: American
Keyword: Black Bean Quesadilla with Pomegranate Seeds
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 415kcal


  • 15 ounce black beans, canned
  • 1 medium bell pepper, green
  • 1 none cooking spray
  • 4 medium tortilla, whole wheat
  • 1 cup Monterey Jack cheese, shredded

Serve With

  • 1/4 cup sour cream
  • 1 medium pomegranate


  • Drain and rinse beans; finely dice bell pepper. De-seed pomegranate and set aside.
  • Heat a large skillet over medium and spray with cooking spray.
  • Place a tortilla in the heated pan and add approximately 1/3-1/2 cup beans, 1/2 of the bell pepper pieces, and 1/2 cup cheese; top with a second tortilla.
  • Cook 2-5 minutes until cheese is melted and tortillas are cooked to your liking, flipping halfway through. Repeat with remaining ingredients.
  • Cut each quesadilla into triangles; serve alongside pomegranate seeds and sour cream for dipping.
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Calories: 415kcal | Carbohydrates: 52g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 794mg | Fiber: 15g | Sugar: 12g

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