Get ready to transform your ordinary dinner into a flavor explosion with these incredible Black Bean and Cheese Quesadillas! In just 25 minutes, you'll create a Mexican-inspired dish that's so delicious, it'll have your family and friends begging for seconds. Packed with protein-rich black beans, melty cheese, and a perfect blend of spices, these quesadillas are the ultimate comfort food that's both easy to make and impossible to resist.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large flour tortillas
- 1 can black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup corn (optional)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Oil for cooking
Instructions
- Begin by gathering all your ingredients: 4 large flour tortillas, 1 can of black beans (rinsed and drained), 1 cup of shredded cheese (cheddar or Monterey Jack), 1/2 cup of corn (if using), 1 tsp of cumin, 1 tsp of chili powder, salt, and pepper to taste, and oil for cooking.
- In a medium bowl, combine the rinsed and drained black beans, corn (if using), cumin, chili powder, salt, and pepper. Mash the mixture slightly with a fork to combine the flavors while still leaving some whole beans for texture.
- Heat a large skillet over medium heat and add a small amount of oil to coat the bottom of the pan. Allow the oil to heat up for about 1 minute.
- Place one flour tortilla in the skillet and sprinkle about 1/4 cup of shredded cheese evenly over half of the tortilla.
- On top of the cheese, spread a generous portion of the black bean mixture, then fold the tortilla in half to cover the filling.
- Cook the quesadilla for about 3-4 minutes on one side, or until the bottom is golden brown and the cheese begins to melt.
- Carefully flip the quesadilla using a spatula and cook for an additional 3-4 minutes on the other side until it is golden brown and the cheese is fully melted.
- Remove the quesadilla from the skillet and place it on a cutting board. Allow it to cool for a minute before slicing it into wedges.
- Repeat the process with the remaining tortillas and filling, adding more oil to the skillet as needed.
- Serve the quesadillas warm with your choice of salsa, guacamole, or sour cream on the side for dipping.
Tips
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking and achieve that perfect golden-brown crust.
- Don't overfill your quesadillas - too much filling can make them difficult to flip and cause the tortilla to tear.
- For extra crispy edges, sprinkle a little extra cheese directly onto the skillet before placing the tortilla, creating a crispy cheese "skirt".
- Let the quesadillas rest for a minute after cooking to help the cheese set and make cutting easier.
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix for varied flavor profiles.
- If you want to make them ahead, you can prepare the quesadillas and keep them warm in a low-temperature oven until ready to serve.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
