Print

Crispy Black Bean Quesadillas

crispy black bean quesadillas - featured image
Print Recipe

A quick and easy recipe for crispy black bean quesadillas that are ready in 30 minutes, featuring a perfect balance of crunchy tortillas and creamy, flavorful black bean filling.

Ingredients

Scale
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 ½ cups (about 150g) shredded sharp cheddar or Monterey Jack cheese
  • 4 large (10-inch) flour tortillas or 6 smaller tortillas (whole wheat optional)
  • ¼ cup finely diced onion (about half a small onion)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil or neutral oil
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro (optional)
  • Optional extras: jalapeño slices, lime wedges, sour cream, or guacamole

Instructions

  1. Prepare the filling: In a mixing bowl, reserve about ¼ of the rinsed black beans and mash them until creamy but still chunky. Add the mashed beans back to the bowl along with the remaining beans, diced onion, minced garlic, cumin, smoked paprika, salt, and pepper. Mix until evenly combined. Stir in chopped cilantro if using.
  2. Heat the pan: Place a non-stick skillet or cast iron pan over medium heat and add 1 tablespoon of olive oil. Warm until shimmering but not smoking.
  3. Assemble the quesadillas: Lay a tortilla flat. Spread about ½ cup (120g) of the black bean mixture evenly over half the tortilla. Sprinkle ⅓ cup (35g) shredded cheese on top. Fold the tortilla over to cover the filling, pressing gently.
  4. Cook the quesadillas: Place the folded quesadilla in the hot skillet. Cook for 3-4 minutes per side until the tortilla is golden and crispy and the cheese has melted. Flip carefully with a spatula. Add more oil as needed for crispness.
  5. Repeat and serve: Repeat assembly and cooking with remaining tortillas and filling. Serve warm with lime wedges, sour cream, or guacamole if desired.

Notes

Cook quesadillas over medium to medium-low heat to avoid burning and ensure crispiness. Add oil between batches if pan gets dry. Avoid overfilling quesadillas to prevent spills and sogginess. Filling can be prepared up to two days ahead and refrigerated. Reheat quesadillas in a skillet to maintain crispness; avoid microwaving.

Nutrition

Keywords: black bean quesadillas, crispy quesadillas, quick dinner, vegetarian, easy recipe, Mexican food, black beans, cheesy quesadillas

Find it online: https://merrymorsel.com/crispy-black-bean-quesadillas-recipe-easy-and-ready-in-30-minutes/