Tuna-Black Bean Quesadillas

  • Servings: 4-6
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  • 6-8 ounces of chunk light tuna
  • 15 ounces of black beans, rinsed and drained
  • 1 teaspoon of chili powder
  • 2 cups of shredded cheddar cheese
  • 6-8 whole wheat tortillas
  • Optional garnishes: cilantro, sliced avocado, sliced tomatoes, salsa, tortillas chips


In a medium-sized bowl, combine the tuna, black beans, and chili powder.  With a fork, flatten some of the beans against the side of the bowl and stir again.  Heat a griddle or a lightly oiled large skillet over medium heat.  On flat tortilla, sprinkle a handful of shredded cheese–it is up to you how cheesy to make it.  With a spoon, spread a layer of tuna-bean mixture on top of the cheese.  Then sprinkle another handful of shredded cheese over that.  Place another flat tortilla on top of that.  Carefully place the uncooked quesadilla on the griddle or skillet.  Let it cook until the cheese is melted and it is lightly brown on the bottom.  Carefully flip the quesadilla over to the other side (It is really important that the cheese is melted before you flip it–otherwise the cheese falls all over the place!).  Let that side cook and brown lightly.  When both sides and golden brown and cheese is melted, transfer to a plate.  Continue in the same way until all the tuna-bean mixture is used up.  Slice the quesadillas into fourths and serve with any of the above garnishes. Enjoy!