Turkey and black bean quesadillas
Turkey and black bean quesadillas are quick and easy to make for lunch or dinner and are a cheesy, hearty meal the whole family will love. Also a great way to use leftover Thanksgiving turkey!
Yield: 4 quesadillas
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 small red bell pepper, chopped
- 1 (14.5 oz.) can black beans, rinsed and drained
- 3 cups leftover chopped cooked turkey
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups shredded cheddar cheese
- 8 tortillas (8-inch diameter), whole wheat or regular
Optional toppings:
- Diced avocado or dollop of guacamole, Greek yogurt or sour cream, salsa or fresh pico de gallo, shredded lettuce, chopped fresh cilantro, hot sauce or sriracha, pickled red onions, pickled or fresh jalapeños, etc.
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Add the red pepper and sauté, stirring occasionally, for about 5 minutes, until tender.
- Add the black beans, turkey, chili powder, cumin, paprika, salt and pepper. Stir well to combine. Cook for 2-3 minutes, until everything is heated through.
- Turn off the heat, transfer the bean and turkey mixture to a bowl, wipe out the sauté pan and set aside.
- Place 4 tortillas down on a clean counter or cutting board. Divide the bean and turkey mixture among them. Top each one with 1 cup shredded cheese and cover with another tortilla.
- Reheat the earlier pan over medium heat. Add one quesadilla at a time and cook over medium for 3-4 minutes per side, until browned. Repeat with remaining quesadillas.
- Serve hot with desired toppings and enjoy!
Notes
Turkey: You’ll need 3 cups of cooked turkey for this recipe. You can use leftover Thanksgiving turkey or other roasted, slow cooker, Instant Pot or store-bought chopped turkey.
Beans: The recipe calls for a can of black beans, but you could substitute pinto beans as well.
Pepper: A red bell pepper is called for and adds great sweetness - and color - but you can sub another color of bell pepper. Or skip it if you prefer.
Cheese: Sharp white cheddar is our favorite, but you could use regular cheddar, Monterey Jack or even a Pepper Jack cheese for a little kick. Or use a pre-shredded Mexican style cheese mix. Whatever you’ve got!
Tortillas: We always go for whole wheat tortillas but any kind will work. You could even substitute a gluten-free tortilla if you want this recipe to be gluten-free.Want to add some extra veggies? You know I love that.
Additional vegetable add-ins:
- You could sauté some onions and/or a zucchini to go with the turkey and bean filling.
- Or, grate a zucchini and add that to the skillet with the beans. It pretty much melts in but adds some extra nutrition.
- Use a small can of diced green chilies.
- Add some canned or frozen corn to the skillet to mix in.
- Sauté a chopped jalapeño pepper with the bell pepper.
- Use ¼ teaspoon cayenne pepper in place of or in addition to the black pepper.
- Choose shredded Pepper Jack cheese instead of cheddar.
- Toss a few dashes of hot sauce into the black bean and turkey mixture.
- Serve with some pickled jalapeños.
Nutrition
Serving: 1quesadilla | Calories: 1203kcal | Carbohydrates: 103g | Protein: 75g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1465mg | Fiber: 14g | Sugar: 2g
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