Turkey Black Bean Quesadillas for Sports Nights

How to Make Turkey Black Bean Quesadillas for Sports Nights

1. 1

   Step 1: Prep the veggies and beans

   Active 6 min

   Drain and rinse the black beans, then set them in a bowl to drain while you prep. Finely dice the red onion and dice the bell pepper into small pieces so they cook quickly.

   For this step

   • 1 15-oz canblack beans, drained and rinsed (15-oz can)
   • 1 mediumbell pepper, diced
   • 1/4 cupred onion, finely diced
   
2. 2

   Step 2: Warm the turkey and build the filling

   Active 7 min

   Heat a large nonstick skillet over medium with the olive oil. Add the red onion and bell pepper and sauté 3–4 minutes until softened, then add the shredded lean turkey, the drained black beans and the taco seasoning; cook 2–3 minutes more until everything is warmed through and evenly seasoned.

   For this step

   • 2 cupsshredded lean turkey
   • 1 tbspolive oil
   • 1 1/2 tsptaco seasoning
   
3. 3

   Step 3: Assemble the quesadillas

   Active 5 min

   Lay out the whole-wheat tortillas and divide the shredded reduced-fat cheddar cheese evenly over half of each tortilla. Spoon the turkey–black bean–veggie mixture over the cheese on each tortilla, then fold the other half over to make a half-moon quesadilla.

   For this step

   • 4 countwhole-wheat tortillas (8-inch)
   • 1 1/2 cupsshredded reduced-fat cheddar cheese
   
4. 4

   Step 4: Cook until golden and cheese melts

   Active 6 min

   Wipe the skillet if needed and return to medium heat; add a light swipe of the skillet oil if it looks dry. Cook each folded quesadilla 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden-brown and the shredded reduced-fat cheddar cheese has melted; transfer to a cutting board and let rest 1 minute before slicing.
   
5. 5

   Step 5: Slice and finish with lime

   Active 1 min

   Cut each quesadilla into 2–4 wedges and squeeze fresh lime over the top before serving for a bright finish. Serve hot so the shredded reduced-fat cheddar cheese stays melty and the whole-wheat tortillas are crisp.

   For this step

   • 1 limelime (for squeezing at the end)
   

1. Drain and rinse the black beans, then set them in a bowl to drain while you prep. Finely dice the red onion and dice the bell pepper into small pieces so they cook quickly.
2. Heat a large nonstick skillet over medium with the olive oil. Add the red onion and bell pepper and sauté 3–4 minutes until softened, then add the shredded lean turkey, the drained black beans and the taco seasoning; cook 2–3 minutes more until everything is warmed through and evenly seasoned.
3. Lay out the whole-wheat tortillas and divide the shredded reduced-fat cheddar cheese evenly over half of each tortilla. Spoon the turkey–black bean–veggie mixture over the cheese on each tortilla, then fold the other half over to make a half-moon quesadilla.
4. Wipe the skillet if needed and return to medium heat; add a light swipe of the skillet oil if it looks dry. Cook each folded quesadilla 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden-brown and the shredded reduced-fat cheddar cheese has melted; transfer to a cutting board and let rest 1 minute before slicing.
5. Cut each quesadilla into 2–4 wedges and squeeze fresh lime over the top before serving for a bright finish. Serve hot so the shredded reduced-fat cheddar cheese stays melty and the whole-wheat tortillas are crisp.