Crispy Black Bean Quesadillas (Print)
Golden black bean quesadillas with cheese and fresh veggies—quick to prepare and packed with satisfying flavor.
# What You'll Need:
→ Filling
01 -
1 cup canned black beans, drained and rinsed
02 -
1 small red onion, finely chopped
03 -
1 bell pepper, diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
Salt and pepper, to taste
→ Cheese
08 -
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
→ Tortillas and Cooking
09 -
4 large flour tortillas
10 -
1 tablespoon olive oil, plus more for cooking
→ Garnish and Serving
11 -
Fresh cilantro, chopped (for garnish)
12 -
Sour cream (for serving)
13 -
Salsa (for serving)
# How to Make It:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.