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Meatless Monday: Red Bean Quesadilla
At Home with UAEX Team Email: AtHomeWithExtension@uada.edu
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Learn from the best Extension Educators on being at home with UAEX!
by Original Author: Kylie Harris, Searcy County | Adapted for Blog: Torrie Smith,
Van Buren County
Not only are beans a financially smart buy, the high protein and iron content of beans
make them an excellent meat alternative. In contrast to meats, beans are also very
low in fat and have zero cholesterol. Beans are also rich in fiber which is not found
in any animal foods. Canned beans are great for quick meals but dry beans can be
cheaper and just as easy!
Soak 1 cup dried kidney beans overnight in clean water. The next morning, cook them
in 3-4 cups of boiling water for about 2 hours or in the crockpot on low for 4 hours.
You now have 2 ½ cups of beans ready to use in recipes that call for cooked/canned
As beans are notoriously high in fiber, they can cause some gas and digestive issues.
In order to reduce the gaseous effects of dry beans, they need to be soaked for 10-12
hours in clean water. Change this water every 4-5 hours and re-soak them in fresh
water. Discard the soaked water and use fresh water when boiling the beans. Drain
and discard the cooked liquid and use the cooked drained beans as called for in your
The high fiber, carbohydrate-rich beans have a low glycemic index. That means beans
do not raise blood glucose levels as fast as simple carbohydrate foods like fruit
juices do. This is great news for persons with diabetes.
Using a fork, mash cooked beans in a bowl. Add seasonings (if desired). Place 1 tortilla
on a plate. Add ½ the beans. Top the beans with ½ cup spinach. Add cheese over the
spinach. Place another tortilla over the cheese, gently pressing down so the top half
sticks. Repeat with the other 2 tortillas. Place a non-stick skillet on medium heat
until warm. When warm, place one quesadilla on the dry skillet. Cook until golden
brown, about 2 minutes on each side. Repeat with the remaining quesadilla. Cut each
quesadilla into wedges. Serve warm.
Yield: 4 servings Serving size: ¼th recipe
Calories 220, Fat 6g, Protein 13g, Sodium 300mg, Carbohydrate 31g, Fiber 7g
Recipes and article sources: http://www.whatscooking.fns.usda.gov/ & http://beaninstitute.com/