Description
Whether you want to add a little extra luck to your new year, or you just want a tasty vegetarian quesadilla recipe, you’ve got to try my easy Black Eyed Pea Quesadillas. They’re packed with fiber and protein, making them a filling meal that can be enjoyed for lunch or dinner. Serve with your favorite toppings and a side of chips.
Ingredients
Scale
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1/2 cup small diced tomato
- 1/4 cup small diced red onion
- 1/4 cup chopped cilantro, or less if you prefer
- 2 cloves garlic, minced
- 2 tablespoons chopped pickled jalapeno, or regular (optional)
- 2 tablespoons fresh lime juice
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt, or more to taste
- 8 fajita sized flour tortillas, or whatever size you prefer
- 1 1/2 cups shredded monteray jack cheese, or more if desired
- Butter or oil for cooking
Instructions
- To a large bowl, add the black-eyed peas, diced tomato, onion, cilantro, garlic, jalapeno, lime juice, salt, cumin and paprika. Mix everything together well, give the salad a taste and add any extra seasonings needed.
- Assemble the quesadillas: lay tortillas on a flat surface and top half of the tortilla with about 2 tablespoons shredded cheese. Next, add about 1/4- 1/3 cup of the black eyed pea mixture in a single layer on top of the cheese and lastly, cover with another light layer of shredded cheese, 2 tablespoons.
- Heat a large pan over medium-low heat and add in butter or oil. Fold the top over each quesadilla and carefully place in the hot pan. You should be able to fit 2-3 quesadillas in the pan. Cook quesadillas for about 3-4 minutes on each side, until golden brown and cheese inside is melted.
- Repeat until all quesadilla filling and cheese is used up. Let quesadillas cool for just a minute or two before serving. Enjoy with your favorite toppings and a side of tortilla chips.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch, Vegetarian
- Method: Stovetop
- Cuisine: American
