Name: Black Bean and Cheese Quesadillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 large flour tortillas; 1 can (15 oz) black beans, drained and rinsed; 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend); 1/2 cup diced bell pepper (optional); 2 green onions, sliced; 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper to taste; 1-2 tbsp butter or oil for cooking; Optional toppings: salsa, sour cream, guacamole, chopped cilantro

Description

Quick and flavorful black bean and cheese quesadillas made with simple pantry ingredients, featuring crispy golden tortillas and perfectly melted cheese.

Ingredients

4 large flour tortillas

1 can (15 oz) black beans, drained and rinsed

1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

1/2 cup diced bell pepper (optional)

2 green onions, sliced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1–2 tbsp butter or oil for cooking

Optional toppings: salsa, sour cream, guacamole, chopped cilantro

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Instructions

In a bowl, mix the black beans, diced bell pepper, green onions, cumin, chili powder, salt, and pepper until well combined.
Heat a large skillet over medium heat and lightly grease with butter or oil.
Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly over it.
Spread half of the black bean mixture over the cheese, then top with the remaining cheese and place another tortilla on top.
Cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt.
Carefully flip the quesadilla and cook for another 3-4 minutes until both sides are golden and the cheese is fully melted.
Remove from the skillet, slice into wedges, and serve with desired toppings.

Notes

Brush tortillas lightly with butter or oil for extra crispiness.

Add chopped jalapeños or hot sauce for additional heat.

Use corn tortillas for a gluten-free option, handling carefully to prevent breaking.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet for best texture or microwave for convenience.

Cooked quesadillas can be frozen for up to 2 months and reheated in a skillet or oven.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving (1/3 of recipe)
Calories: 420 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 9 g
Protein: 18 g
Cholesterol: 35 mg