Crispy Black Bean Quesadillas Recipe
These Crispy Black Bean Quesadillas are a flavorful vegetarian dish combining black beans, sautéed vegetables, and melted cheese inside crispy flour tortillas. Perfect for a quick lunch or dinner, they offer a satisfying blend of textures and spices with fresh cilantro, sour cream, and salsa to enhance the taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Filling
- 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)
Quesadillas
- 4 large flour tortillas
- Fresh cilantro, chopped (for garnish)
- Sour cream and salsa (for serving)
Instructions
- Prep the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and diced bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic, ground cumin, chili powder, salt, and pepper. Cook for an additional 1 minute until fragrant.
- Mix the Beans: In a mixing bowl, combine the drained black beans with the sautéed vegetable mixture. Mash slightly with a fork to help bind the filling while still retaining some texture. Stir in half of the shredded cheese until evenly mixed.
- Assemble the Quesadillas: Heat a non-stick skillet or griddle over medium heat and add a little olive oil. Place one flour tortilla in the skillet. Evenly spread a portion of the black bean and vegetable mixture over half of the tortilla. Sprinkle some shredded cheese on top. Fold the tortilla over to create a half-moon shape.
- Cook Until Crispy: Cook the assembled quesadilla for 3-4 minutes on one side until golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes until it is also crispy and the cheese is fully melted. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
- Slice and Serve: Remove the cooked quesadillas from the skillet and let them cool slightly. Slice each into wedges. Garnish with fresh chopped cilantro and serve alongside sour cream and salsa for dipping.
Notes
- You can use different types of cheese like mozzarella or pepper jack for varied flavors.
- For a gluten-free option, substitute the flour tortillas with corn tortillas or gluten-free tortillas.
- Adjust spice levels by increasing or decreasing chili powder according to your taste.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or oven for best texture.
- Add extra veggies like corn or spinach for added nutrition and flavor.
Keywords: black bean quesadillas, crispy quesadillas, vegetarian Mexican recipe, black bean recipes, quick dinner ideas, cheesy quesadillas
Find it online: https://mixitwitjoe.com/crispy-black-bean-quesadillas-recipe/
