Lunch & Sandwiches
Black Bean Quesadillas
Crisp tortillas filled with seasoned black beans, corn and gooey melted cheese.
- Prep
- 15 mins
- Cook
- 15 mins
- Total
- 30 mins
- Serves
- 6
- Level
- Easy
Mashing part of the beans helps the filling hold together inside the tortilla. Cook in a dry or lightly oiled skillet over medium heat so the cheese melts as the outside crisps. Let them rest a minute before cutting.
Ingredients
Serves 6
Directions
- Mash about half the beans with a fork in a bowl. Stir in the remaining beans, corn, cumin, chili powder, salt, green onions and cilantro.
- Heat a large skillet over medium heat and brush lightly with oil.
- Lay a tortilla in the pan. Sprinkle one half with cheese, then spread a scoop of the bean mixture over it, and top with more cheese.
- Fold the tortilla over to make a half-moon and press gently.
- Cook 2 to 3 minutes per side, until golden and the cheese is melted.
- Transfer to a cutting board, rest 1 minute, then cut into wedges.
- Repeat with the remaining tortillas and serve with salsa and sour cream.
Tips and make-ahead notes
- Make the bean filling up to 3 days ahead.
- Keep finished quesadillas warm on a rack in a 200°F (95°C) oven.
- Add diced roasted peppers if you like.
Nutrition per serving
- Calories
- 470
- Carbohydrates
- 46g
- Protein
- 20g
- Fat
- 23g
- Fiber
- 7g
- Sodium
- 890mg
Estimated. Values change with brands, portion sizes and substitutions.
