Go Back
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. 🤤 20 black bean quesadillas prepped, wrapped, and FROZEN. 🔥 And 20g of protein for only 270 cals? Run, don't walk. Make the batch. Thank me later. ✨ 🌮 Black Bean Quesadillas + Homemade Chipotle Dipping Sauce (A sauce so good you’ll wanna drink it!) – Low Carb High Protein Meal Prep Recipes. 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. 🤤 20 black bean quesadillas prepped, wrapped, and FROZEN. 🔥 And 20g of protein for only 270 cals? Run, don't walk. Make the batch. Thank me later. ✨

🌮 Black Bean Quesadillas + Homemade Chipotle Dipping Sauce (A sauce so good you’ll wanna drink it!) – Low Carb High Protein Meal Prep Recipes

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. 🤤 20 black bean quesadillas prepped, wrapped, and FROZEN. 🔥 And 20g of protein for only 270 cals? Run, don't walk. Make the batch. Thank me later. ✨
Print Recipe Pin Recipe
Servings: 20 Quesadillas
Calories: 270
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  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. 🤤

Notes

⚖️  Nutrition
  • Calories: 270
  • Protein: 20g
  • Carbs: 24g
  • Fat: 9g
QR Code linking back to recipe