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Black Bean & Cheese Quesadilla Recipe

Mexican · Main course · 20 min total

A quick and satisfying vegetarian quesadilla filled with seasoned black beans, gooey melted cheese, and a hint of spice. Perfect for a weeknight dinner or a tasty snack.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt to taste
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack or cheddar cheese
• 2 tablespoons chopped fresh cilantro (optional)
• 1 tablespoon vegetable oil or butter, for cooking

Instructions

1. In a small bowl, mash the black beans with a fork until slightly chunky. Stir in cumin, chili powder, garlic powder, and salt.
2. Place a tortilla on a flat surface. Spread 1/4 of the bean mixture over half of the tortilla. Top with 1/2 cup cheese and 1/2 tablespoon cilantro if using. Fold the other half over to enclose the filling.
3. Repeat with remaining tortillas and filling.
4. Heat a large non-stick skillet or griddle over medium heat. Add a little oil or butter. Place one or two quesadillas in the skillet (do not overcrowd). Cook until golden brown on the bottom, about 2-3 minutes. Flip carefully and cook until the other side is golden and cheese is melted, another 2-3 minutes.
5. Transfer to a cutting board and let rest for 1 minute. Cut into wedges and serve warm.

Tips

• Serve with sour cream, salsa, or guacamole.
• For extra flavor, add sliced jalapeños or sautéed onions and peppers.
• Leftover quesadillas can be reheated in a skillet or oven.

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