Black Bean Cheesy Quesadilla (Printable Version)

A cheesy blend of black beans and peppers wrapped in soft tortillas for a tasty meal.

# Ingredient List:

→ Vegetables

01 - 1 small red onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans & Cheese

06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 1/2 cups shredded cheddar cheese (150g)
08 - 1 cup shredded Monterey Jack cheese (100g)

→ Tortillas & Seasonings

09 - 4 large flour tortillas (10-inch)
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - Salt and black pepper, to taste
14 - 2 tablespoons olive oil

→ To Serve (Optional)

15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges

# Step-by-Step Instructions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2 minutes until softened.
02 - Add diced red and green bell peppers, jalapeño, and minced garlic to the skillet. Cook for 3 to 4 minutes until vegetables are tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 minutes, then remove from heat.
04 - Place one tortilla on a flat surface. Sprinkle one-quarter each of cheddar and Monterey Jack cheeses evenly over half the tortilla. Top with one-quarter of the bean and vegetable mixture. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
05 - Wipe out the skillet and add 1/2 tablespoon olive oil. Heat over medium heat.
06 - Place each folded quesadilla in the skillet and cook for 2 to 3 minutes per side, until golden brown and cheese has melted.
07 - Cut quesadillas into wedges and serve immediately with optional fresh cilantro, sour cream, salsa, and lime wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, which means you can satisfy hunger without the guilt of delivery fees.
  • The combination of cumin and smoked paprika creates a warm, complex flavor that tastes like you spent hours cooking.
  • You can make these entirely vegetarian and nobody at the table will miss the meat.
02 -
  • Don't skip the step of wiping out the skillet between cooking the bean mixture and cooking the quesadillas, because leftover bits will burn and turn bitter.
  • The cheese needs to fully melt before you flip, so if you're flipping and it's still mostly solid, give the first side another minute and you'll get a much better result.
03 -
  • The secret to a perfectly melted cheese interior is keeping your heat at medium—high heat will burn the outside before the inside melts.
  • If you're nervous about flipping, use a sturdy, slotted spatula and work with confidence; hesitation is what causes quesadillas to break.
Go Back