Black Bean Quesadilla
Crispy, cheesy quesadillas stuffed with seasoned black beans and melted cheese. Ready in 20 minutes with pantry staples and a skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 16g
Ingredients
- 1 can (15 oz) black beans, canned
- 1.5 cups cheddar cheese, shredded
- 4 pieces flour tortillas (8-inch)
- ½ cup diced tomato or salsa
- ½ tsp cumin
- 1 tbsp olive oil
- 1 to taste salt and pepper
Instructions
- 1
Drain and rinse black beans. Stir in cumin, diced tomato, and a pinch of salt.
- 2
Heat oil in a 10-inch skillet over medium heat until shimmering, ~60 seconds.
- 3
Place one tortilla in the skillet. Spread 2 tbsp black bean mixture on half.
- 4
Sprinkle 3 tbsp cheese over the beans. Fold tortilla in half.
- 5
Cook 2 minutes without moving until the bottom is golden and crispy.
- 6
Flip and cook the other side 1.5 minutes until the tortilla is golden.
- 7
Transfer to a plate. Repeat with remaining tortillas, beans, and cheese.
- 8
Let cool 1 minute. Cut each quesadilla in half. Serve hot.
Tools you’ll need
- 10-inch skillet
- cutting board
- kitchen knife
- wooden spoon or spatula
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