Directions
- 1Heat a large pot over medium heat. Add the olive oil and garlic and cook for 1 minute, until fragrant.
- 2Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems. Stir well and bring to a simmer.
- 3Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
- 4Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
- 5Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined.
- 6Transfer the filling to a large bowl and let cool for 15–20 minutes.
- 7Lay out the tortillas and divide the filling evenly. Spread onto one half of each tortilla, then fold closed.
- 8Optionally toast in a skillet or on a griddle until lightly golden on both sides.
- 9Let cool completely, then freeze.
Ingredients
- 30 g olive oil
- 10 cloves garlic, finely chopped
- 1800 g black beans
- 30 g taco seasoning
- 800 g red enchilada sauce
- 10 g nutritional yeast
- 1 bunch cilantro stems, finely chopped
- 360 g cottage cheese
- 200 g fat free mozzarella, shredded
- 200 g sharp cheddar, shredded
- 1 bunch cilantro leaves, finely chopped
- 20 low carb taco-size tortillas
- 200 g diced chipotles
- 200 g 0% Greek yogurt
- 20 g honey
- 10 g avocado oil
- Salt to taste
Equipment
large potlarge bowlskilletgriddleair fryer
Tips
- For reheating, air fry at 375°F for 6–8 minutes from frozen or microwave for about 2 1/2 minutes from frozen.
- Optionally toast the quesadillas in a skillet or on a griddle until lightly golden on both sides.
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