Black Bean and Cheese Quesadillas

Why You’ll Love This Recipe

This recipe is simple yet versatile—ready in under 20 minutes and packed with protein and flavor. Black beans and cheese create a hearty filling, while the crispy tortilla makes it comforting and kid-friendly. They’re also great for vegetarians and can easily be adapted with different flavors or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flour tortillas (medium or large)

• Canned black beans, rinsed and drained

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Olive oil or butter for cooking

• Onion, finely chopped (optional)

• Bell pepper, diced (optional)

• Garlic, minced (optional)

• Cumin, chili powder, and paprika

• Salt and black pepper

• Fresh cilantro (optional garnish)

Directions

1. Heat a skillet over medium heat with a little oil or butter.

2. In a bowl, mash half of the black beans with spices to form a creamy base, then stir in the remaining beans, onion, bell pepper, and garlic if using.

3. Place a tortilla on the skillet, sprinkle with cheese, then spoon the bean mixture evenly over one half.

4. Add more cheese on top and fold the tortilla in half.

5. Cook until the tortilla is golden brown and crisp, then flip and cook the other side until cheese is melted.

6. Remove, slice into wedges, and garnish with cilantro if desired. Serve warm with salsa, guacamole, or sour cream.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Variations

• Spicy Kick: Add jalapeños, hot sauce, or chipotle peppers.

• Loaded Veggie: Include spinach, corn, or mushrooms.

• Protein Boost: Add shredded chicken, beef, or tofu.

• Vegan Version: Use dairy-free cheese and olive oil.

• Breakfast Twist: Add scrambled eggs for a morning quesadilla.

Storage/Reheating

Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet for best crispiness, or microwave for a quicker option.
Freeze assembled but uncooked quesadillas wrapped in foil for up to 2 months; cook from frozen in a skillet.

FAQs

Can I use corn tortillas instead of flour?

Yes, but flour tortillas hold together better for quesadillas.

Do I have to mash the beans?

No, but mashing some of them helps hold the filling together.

What cheese melts best for quesadillas?

Cheddar, Monterey Jack, and mozzarella all melt beautifully.

Can I bake quesadillas instead of pan-frying?

Yes, bake at 400°F for about 10 minutes, flipping halfway through.

Can I make them ahead of time?

Yes, assemble and refrigerate, then cook just before serving.

How do I prevent soggy quesadillas?

Don’t overfill, and cook on medium heat until tortillas are crisp.

Are these freezer-friendly?

Yes, freeze before cooking for best results.

Can I add rice to the filling?

Yes, cooked rice adds bulk and makes them heartier.

What’s the best dipping sauce?

Salsa, guacamole, or chipotle sour cream pair perfectly.

Can I cook multiple at once?

Yes, use a large skillet or griddle to cook 2–3 at a time.

Conclusion

Black Bean and Cheese Quesadillas are a quick, easy, and flavorful meal that’s endlessly customizable. Crispy on the outside and cheesy on the inside, they’re perfect for weeknight dinners, snacks, or entertaining. This recipe is sure to become a go-to favorite whenever you need something fast and satisfying

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