Name: Big Batch Black Bean Quesadillas
Cook time: 30 min
Yield: 20 quesadillas
Ingredients: 30g (2 Tbsp) olive oil; 10 cloves garlic, finely chopped; 1800g (4 cans) black beans; 30g (1 packet) taco seasoning; 800g (2 jars) red enchilada sauce; 10g (1 Tbsp) nutritional yeast; 1 bunch cilantro stems, finely chopped; 360g (1 1/2 cups) cottage cheese; 200g (2 cups) fat free mozzarella, shredded; 200g (2 cups) extra sharp cheddar, shredded; 1 bunch cilantro leaves, finely chopped; 20 low carb taco-size tortillas; 200g (3/4 cup) diced chipotles; 200g (3/4 cup) 0% Greek yogurt; 20g (1 Tbsp) honey; 10g (2 tsp) avocado oil; Salt to taste

Cooking Instructions

1. Prepare the Filling Base

Heat a large pot over medium heat. Add the olive oil and garlic, and cook for 1 minute until fragrant. Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems. Stir well and bring to a simmer.

2. Simmer and Thicken

Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.

3. Mash and Combine

Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture. Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined. Transfer the filling to a large bowl and let cool for 15–20 minutes.

4. Assemble and Toast

Lay out the tortillas and divide the filling evenly. Spread onto one half of each tortilla, then fold closed. Optionally toast in a skillet or on a griddle until lightly golden on both sides. Let cool completely, then freeze.