Black bean & cheddar quesadillas
A Mexican lunch for the galley that fine in moderate seas, about 10 min hands-on.
- Lunch
- Mexican
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- 🌶 Medium (on the side)
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Wheat tortillas392 g (≈ 8 tortillas) (98 g (≈ 2 tortillas))
- Cheddar / hard cheese160 g (40 g)
- Canned black beans320 g (80 g)
- Canned sweetcorn160 g (40 g)
- Spring onion / scallion32 g (≈ 2 spring onions) (8 g (≈ 0.5 spring onion))
- Hot sauce8 g (2 g)
Method
- Mash the beans roughly with the corn and spring onion.
- Spread over half of each tortilla, scatter cheese and fold.
- Dry-fry 3 minutes a side until golden; serve with hot sauce.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 565
- protein
- 23 g
- fat
- 22 g
- carbs
- 70 g
- sugar
- 6 g
- fibre
- 10 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes