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Black Bean and Cheese Quesadillas

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Black Bean and Cheese Quesadillas are quick, cheesy, and satisfying tortillas filled with seasoned black beans and gooey melted cheese. They’re budget-friendly, customizable, and perfect for weeknight dinners, snacks, or appetizers.

Ingredients

  • 4 medium or large flour tortillas
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 tablespoon olive oil or butter (for cooking)
  • 1/4 cup onion, finely chopped (optional)
  • 1/4 cup bell pepper, diced (optional)
  • 1 garlic clove, minced (optional)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Heat a skillet over medium heat with a little olive oil or butter.
  2. In a bowl, mash half of the black beans with cumin, chili powder, paprika, salt, and pepper to create a creamy base.
  3. Stir in the remaining whole beans, onion, bell pepper, and garlic if using.
  4. Place one tortilla in the skillet, sprinkle with cheese, then spoon the bean mixture over one half.
  5. Add more cheese on top and fold the tortilla in half.
  6. Cook until the tortilla is golden brown and crispy, then flip and cook the other side until the cheese melts.
  7. Remove from skillet, slice into wedges, and garnish with cilantro if desired.
  8. Serve warm with salsa, guacamole, or sour cream.

Notes

  • For extra spice, add jalapeños, chipotle peppers, or hot sauce to the filling.Make it vegan with dairy-free cheese and olive oil.Bake quesadillas at 400°F for 10 minutes, flipping halfway, for a hands-off method.Don’t overfill to prevent soggy quesadillas.Freeze uncooked quesadillas wrapped in foil for up to 2 months; cook directly from frozen.

Nutrition

Find it online: https://cookibly.com/black-bean-and-cheese-quesadillas/