Get ready to transform your ordinary dinner into a flavor-packed Mexican feast that will have your taste buds dancing! These Turkey and Black Bean Quesadillas are not just another recipe – they're a perfect blend of convenience, nutrition, and mouthwatering taste. In just 25 minutes, you'll create a meal that's crispy on the outside, wonderfully melty on the inside, and guaranteed to satisfy everyone at the table. Whether you're looking for a speedy weeknight dinner or a crowd-pleasing party snack, these quesadillas are about to become your new go-to recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked turkey, shredded
- 1 can black beans, rinsed and drained
- 1 cup shredded cheese
- 4 large tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Shred the cooked turkey and set it aside in a mixing bowl. Rinse and drain the black beans thoroughly to remove excess sodium and set them aside as well.
- In the bowl with the shredded turkey, add the rinsed black beans, shredded cheese, cumin, salt, and pepper. Mix everything together until well combined. This will be your filling for the quesadillas.
- Heat a large skillet over medium heat and add the olive oil. Allow the oil to warm for about a minute, ensuring it coats the bottom of the skillet evenly.
- Take one tortilla and place it in the skillet. Spoon a generous amount of the turkey and black bean mixture onto one half of the tortilla, spreading it evenly but leaving some space around the edges to prevent spilling.
- Fold the tortilla in half over the filling, pressing down gently to seal it. Cook for about 2-3 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the quesadilla using a spatula, and cook the other side for an additional 2-3 minutes until it is also golden brown and the cheese has melted.
- Once cooked, remove the quesadilla from the skillet and place it on a cutting board. Allow it to cool for a minute before cutting it into wedges.
- Repeat the process with the remaining tortillas and filling, adding more olive oil to the skillet as needed to prevent sticking.
- Serve the quesadillas warm, with your choice of salsa, sour cream, or guacamole on the side for dipping.
Tips
- Use leftover turkey for an even quicker meal prep – rotisserie chicken works great too!
- Ensure your skillet is at medium heat to achieve that perfect golden-brown crispiness without burning.
- Don't overfill your quesadillas – this prevents spillage and helps them cook evenly.
- For extra flavor, consider adding diced bell peppers or jalapeños to your filling.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking.
- 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 flavors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
