Description
This Black Bean Quesadilla recipe features a flavorful combination of taco-seasoned black beans sautéed with onions and jalapeños, layered with melted Mexican cheese inside crispy grilled flour tortillas. Perfect for a quick and easy vegetarian meal served with salsa or sour cream.
Ingredients
Scale
Quesadilla Filling
- 3 tablespoons olive oil (divided)
- ½ small onion (chopped)
- 1 small jalapeño (chopped)
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 tablespoon taco seasoning
- ¼ teaspoon salt
- 1 cup shredded Mexican cheese blend
Quesadillas
- 4 small flour tortillas (8-inch size)
Instructions
- Cook the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onions and jalapeño peppers and cook for about 3-4 minutes until they are soft and translucent, stirring occasionally.
- Add and season the beans: Stir in the rinsed and drained black beans, taco seasoning, and salt. Cook for an additional 2 minutes, warming through while mashing the beans slightly with the back of a spatula to combine flavors.
- Prepare the quesadillas: Wipe the skillet clean and heat 1 tablespoon of olive oil over medium-high heat. Lay out the tortillas on a flat surface. Divide the black bean mixture evenly among them, spreading it into a thin layer. Sprinkle shredded cheese on top of each portion and fold the tortillas in half.
- Cook the quesadillas: Place two folded tortillas in the heated skillet. Cook for about 3 minutes on each side or until the tortilla crust is crispy and the cheese melts inside. Remove and repeat with the remaining 1 tablespoon olive oil and the other two quesadillas.
- Serve: Serve the quesadillas warm with salsa and/or sour cream as desired for extra flavor and creaminess.
Notes
- Use a non-stick skillet or lightly oil the pan to prevent sticking.
- You can substitute the flour tortillas with whole wheat or gluten-free tortillas if preferred.
- For added protein, add cooked chicken or ground beef to the filling if not vegetarian.
- Adjust the amount of jalapeño or omit it for less heat.
- Salsa and sour cream complement the quesadillas well but can be omitted or replaced with guacamole or pico de gallo.
- Use pre-shredded cheese for convenience, but freshly shredded cheese melts better.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 389 kcal
- Sugar: 2 g
- Sodium: 996 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 27 mg
