No bc why did nobody tell me sooner that~
High protein meal prep could actually taste like RESTAURANT food?? 😤
These quesadillas with homemade chipotle sauce are living in my freezer rent-free rn, lol.
20 black bean quesadillas prepped, wrapped, and FROZEN. 🔥
And 20g of protein for only 270 cals?
Run, don’t walk.
Girl, just make the batch. Thank me later. ✨
⚖️ Nutrition
Calories:
270
Protein:
20g
Carbs:
24g
Fat:
9g
📝 Ingredient List - Use While Cooking
Black Bean Filling
- 30g (2 tablespoons) olive oil
- 10 cloves garlic, finely chopped
- 1800g (4 cans) black beans
- ~30g (1 packet) taco seasoning
- 800g (2 jars) red enchilada sauce
- 10g (1 tablespoon) nutritional yeast
- 1 bunch cilantro stems, finely chopped
Cheese Mixture
- 360g (1 ½ cups) 2% cottage cheese
- 200g (2 cups) fat-free shredded mozzarella
- 200g (2 cups) shredded sharp cheddar
- 1 bunch cilantro leaves, finely chopped
Tortillas
- 20 low-carb taco-size tortillas
Low-Calorie Chipotle Sauce
- 200g (7oz) diced chipotle peppers in adobo
- 200g (¾ cup) 0% Greek yogurt
- 20g (1 tablespoon) honey
- 10g (2 tsp) avocado oil
- To taste: salt
🍳 How To
1
Heat a large pot over medium heat.
Add 30g (2 tablespoons) olive oil and 10 cloves finely chopped garlic.
Cook for about 1 minute, until fragrant.
2
Add 1800g (4 cans) black beans, ~30g (1 packet) taco seasoning, 800g (2 jars) red enchilada sauce, 10g (1 tablespoon) nutritional yeast, and 1 bunch finely chopped cilantro stems.
Stir well and bring to a simmer.
Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
3
Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture.
Add 360g (1 ½ cups) 2% cottage cheese, 200g (2 cups) fat-free shredded mozzarella, 200g (2 cups) shredded sharp cheddar, and 1 bunch finely chopped cilantro leaves.
Stir until the cheese is melted and fully combined.
Transfer the filling to a large bowl and let cool for 15-20 minutes.
4
Lay out 20 low-carb taco-size tortillas on a clean work surface and divide the filling evenly between them.
Spread onto one half of each tortilla, then fold closed.
Optionally toast in a skillet or on a griddle until lightly golden on both sides.
Let cool completely, then wrap in foil and freeze.
5
For the dipping sauce: 🫕
Whisk together 200g (7oz) diced chipotle peppers in adobo, 200g (¾ cup) 0% Greek yogurt, 20g (1 tablespoon) honey, and 10g (2 tsp) avocado oil in a bowl.
Season with salt to taste and refrigerate until ready to serve.
6
Portion into 20 individual freezer-friendly quesadillas.
And serve each with a scoop of chipotle sauce for dipping. 🤤
🖨️ Want To Keep This Recipe Forever?
🌮 Black Bean Quesadillas + Homemade Chipotle Dipping Sauce (A sauce so good you’ll wanna drink it!) – Low Carb High Protein Meal Prep Recipes
Ingredients
Method
- Heat a large pot over medium heat. Add 30g (2 tablespoons) olive oil and 10 cloves finely chopped garlic and cook for about 1 minute, until fragrant.
- Add 1800g (4 cans) black beans, ~30g (1 packet) taco seasoning, 800g (2 jars) red enchilada sauce, 10g (1 tablespoon) nutritional yeast, and 1 bunch finely chopped cilantro stems. Stir well and bring to a simmer. Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened.
- Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture. Add 360g (1 ½ cups) 2% cottage cheese, 200g (2 cups) fat-free shredded mozzarella, 200g (2 cups) shredded sharp cheddar, and 1 bunch finely chopped cilantro leaves. Stir until the cheese is melted and fully combined. Transfer the filling to a large bowl and let cool for 15-20 minutes.
- Lay out 20 low-carb taco-size tortillas on a clean work surface and divide the filling evenly between them. Spread onto one half of each tortilla, then fold closed. Optionally toast in a skillet or on a griddle until lightly golden on both sides. Let cool completely, then wrap in foil and freeze.
- For the dipping sauce, whisk together 200g (7oz) diced chipotle peppers in adobo, 200g (¾ cup) 0% Greek yogurt, 20g (1 tablespoon) honey, and 10g (2 tsp) avocado oil in a bowl. Season with salt to taste and refrigerate until ready to serve.
- Portion into 20 individual freezer-friendly quesadillas. And serve each with a scoop of chipotle sauce for dipping. 🤤
Notes
- Calories: 270
- Protein: 20g
- Carbs: 24g
- Fat: 9g
