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Black Bean, Carrot, and Goat Cheese Quesadilla - Lunch Version

<p>These black bean, carrot, and goat cheese quesadillas are not only delicious but are a perfect meat-free meal for nights when you need something filling.</p>
4 Servings Recipe By

Ingredients

  • 1/2 cups rinse and drain Quinoa
  • 1 cup Vegetable Broth/Stock
  • 1 tablespoon Olive Oil
  • 1 1/2 teaspoons mince Garlic, Cloves
  • 2 2/3 cups grate Carrot
  • 2 teaspoons Cumin
  • 1/2 teaspoons Salt
  • 15 ounces drain and rinse Black Beans, Canned
  • 1/3 cups chop Cilantro, Fresh
  • 8 individual Flour Tortillas (8-inch/Med)
  • 1/2 cups Goat Cheese

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 quesadilla
  • 636 Calories
  • 19g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 13mg Cholesterol
  • 1799mg Sodium
  • 91g Total Carb
  • 9g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Rinse quinoa and combine with vegetable stock in medium saucepan.
  2. Bring to a boil, cover, and simmer for 15 minutes.
  3. While quinoa is cooking, heat oil in large skillet over medium-high heat.
  4. Add garlic and saute 2-3 minutes.
  5. Add carrots, cumin, and salt and saute for about 5 minutes, or until carrots begin to soften.
  6. Add black beans and cook 5 more minutes.
  7. Stir cilantro in and remove from heat.
  8. Stir cooked quinoa into bean mixture.
  9. Top half of tortillas with 3/4 cup bean mixture and 2 Tablespoons goat cheese each, then place tortillas on top to assemble quesadillas.
  10. Heat skillet over medium-high heat.
  11. Cook quesadiilas about 2-3 minutes and then flip. Cook other side until warm all the way through and cheese begins to melt.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Rinse quinoa and combine with vegetable stock in medium saucepan.
  2. Bring to a boil, cover, and simmer for 15 minutes.
  3. While quinoa is cooking, heat oil in large skillet over medium-high heat.
  4. Add garlic and saute 2-3 minutes.
  5. Add carrots, cumin, and salt and saute for about 5 minutes, or until carrots begin to soften.
  6. Add black beans and cook 5 more minutes.
  7. Stir cilantro in and remove from heat.
  8. Stir cooked quinoa into bean mixture.
  9. Top half of tortillas with 3/4 cup bean mixture and 2 Tablespoons goat cheese each, then place tortillas on top to assemble quesadillas.
  10. Heat skillet over medium-high heat.
  11. Cook quesadillas about 2-3 minutes and then flip. Cook other side until warm all the way through and cheese begins to melt.
  12. Allow to cool.
  13. Wrap individually in plastic wrap, then place in freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave until warmed through.

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