Crispy Black Bean Quesadillas

Quesadillas have long been a beloved staple in various cuisines, particularly in Mexican and Tex-Mex cooking. Their versatility, ease of preparation, and the potential for creative fillings make them a favorite among home cooks and restaurant-goers alike. Traditionally made with a simple combination of cheese and tortillas, quesadillas can be customized in countless ways to suit individual tastes and dietary preferences. Among the many variations, crispy black bean quesadillas stand out as a delicious and nutritious option that not only satisfies hunger but also provides a wealth of health benefits.

Discover the deliciousness of crispy black bean quesadillas, a quick and nutritious meal perfect for busy nights or entertaining guests. Packed with protein and fiber, black beans are a nutritious centerpiece that pairs beautifully with sautéed vegetables and melted cheese. Customize your quesadillas to suit your taste, whether adding spices for a kick or fresh veggies for added crunch. Enjoy them with sides like guacamole and salsa for a satisfying and vibrant dish that celebrates Mexican culinary tradition.

Print Recipe Pin Recipe

Ingredients

1 cup canned black beans, drained and rinsed

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 small red onion, finely chopped

1 bell pepper (any color), diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon olive oil (plus more for cooking)

4 large flour tortillas

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions

Prep the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and bell pepper to the skillet. Sauté for about 5 minutes until softened. Add the minced garlic, cumin, chili powder, salt, and pepper, and cook for an additional minute until fragrant.

Mix the Beans: In a mixing bowl, combine the black beans with the sautéed mixture, mashing slightly with a fork. This will help bind the filling while still retaining some texture. Stir in half of the shredded cheese.

Assemble the Quesadillas: Heat a non-stick skillet or griddle over medium heat and add a little olive oil. Place one tortilla in the skillet. Evenly spread a portion of the black bean mixture over half of the tortilla and then sprinkle with some more shredded cheese on top. Fold the tortilla over to create a half-moon shape.

Cook Until Crispy: Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes until the other side is crispy and the cheese is melted. Repeat this process for the remaining tortillas, adding more oil to the skillet as needed.

Slice and Serve: Remove the quesadillas from the skillet and let them cool slightly. Slice into wedges and serve garnished with fresh cilantro, alongside sour cream and salsa.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings