Name: Crispy Black Bean Quesadillas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup canned black beans, drained and rinsed; 1 small red onion, finely chopped; 1 bell pepper (any color), diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper, to taste; 1 tablespoon olive oil (plus more for cooking); 1 cup shredded cheese (cheddar, Monterey Jack, or a blend); 4 large flour tortillas; Fresh cilantro, chopped (for garnish); Sour cream and salsa (for serving)

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Introduction

Crispy black bean quesadillas are a delicious and satisfying meal that’s perfect for any time of day. Packed with flavorful beans, melted cheese, and a hint of spice, these quesadillas offer a wonderful combination of textures and tastes. They’re easy to make and can be served with your favorite toppings for a complete meal.

Three folded tortillas with a golden-brown, slightly crispy outside are arranged on a white plate. Each tortilla is filled with layers of black beans, melted cheese, cubed orange bell peppers, and slivers of purple onion, creating a mix of black, white, orange, and purple colors visible at the edges. The quesadillas are topped with scattered green cilantro leaves that add a fresh look. In the background, there is a small portion of red salsa and a dollop of white sour cream on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and diced bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic, ground cumin, chili powder, salt, and pepper, cooking for an additional minute until fragrant.
Step 2: Transfer the sautéed mixture to a mixing bowl and combine with the black beans, mashing slightly with a fork to bind the filling while keeping some texture. Stir in half of the shredded cheese.
Step 3: Heat a non-stick skillet or griddle over medium heat and add a little olive oil. Place one tortilla in the skillet and spread a portion of the black bean mixture over half of the tortilla. Sprinkle with more shredded cheese, then fold the tortilla over to form a half-moon shape.
Step 4: Cook for 3 to 4 minutes on one side until golden brown. Carefully flip and cook the other side for another 3 to 4 minutes until crispy and the cheese is melted. Repeat for the remaining tortillas, adding more oil as needed.
Step 5: Remove the quesadillas from the skillet and let them cool slightly. Slice into wedges and serve garnished with chopped fresh cilantro, alongside sour cream and salsa.

Tips & Variations

For extra heat, add finely chopped jalapeños or a dash of hot sauce to the filling mixture.
Use whole wheat or corn tortillas for a different texture and added fiber.
Add cooked corn kernels or diced tomatoes to the filling for more color and flavor.
To make it vegan, substitute the cheese with a plant-based alternative and serve with dairy-free sour cream.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes until heated through and crispy again. Avoid microwaving if you want to maintain their crispiness.

How to Serve

Four quesadilla pieces sit in a row on a white plate, each folded in half showing three visible layers inside: melted orange cheddar cheese, black beans, and diced vegetables including purple onions and yellow peppers. The outside of the tortillas is golden brown with toast marks and sprinkled with fresh green chopped herbs. On the left side of the plate there are two dollops, one smooth white sour cream and one chunky light red salsa. The plate rests on a white marbled surface with soft natural light highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but be sure to soak and cook the dried beans thoroughly before using them in this recipe. Canned beans are convenient and already cooked, which saves time.

What cheese works best for quesadillas?

Cheddar and Monterey Jack are popular choices because they melt well and have a mild flavor. You can also use a Mexican cheese blend or any cheese that melts easily.