Black Bean Quesadilla
Discover the perfect balance of bold flavors and gooey comfort with this irresistible Black Bean Quesadilla recipe! Packed with protein-rich black beans, creamy cheddar and Monterey Jack cheeses, and a zesty mix of red onion and fresh cilantro, this dish transforms simple pantry staples into a Tex-Mex delight. A touch of smoky cumin and paprika adds depth, while optional jalapeño delivers a kick of heat for those craving spice. Quickly cooked to golden perfection in a skillet, these quesadillas are crispy on the outside, melty on the inside, and ready in just 20 minutes. Pair them with dollops of tangy sour cream and fresh salsa for a satisfying meal or snack that’s sure to please vegetarians and meat-lovers alike. Perfect for busy weeknights, game-day gatherings, or anytime you need a flavorful treat, this recipe blends convenience and crave-worthy appeal seamlessly.
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Recipe Information
Ingredients
- 4 Flour tortillas
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 Jalapeño (optional, finely diced)
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil or butter
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
In a medium-sized bowl, combine the black beans, red onion, cilantro, jalapeño (if using), cumin powder, paprika, salt, and black pepper. Mix well to evenly coat the black beans with spices.
Heat a large non-stick skillet over medium heat and add 1/2 tablespoon of olive oil or a small pat of butter.
Place one tortilla in the skillet and sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the surface.
Spread half of the black bean mixture over the cheese layer, making sure the ingredients are evenly distributed. Top with another layer of shredded cheese (using the remaining mixture from step 3).
Place a second tortilla on top of the filling and press gently with a spatula. Cook the quesadilla for 2-3 minutes on one side or until the bottom tortilla is golden brown and crispy.
Carefully flip the quesadilla using a wide spatula and cook for another 2-3 minutes on the other side until golden and the cheese is melted.
Remove the quesadilla from the skillet and transfer it to a cutting board. Repeat the process for the second quesadilla with the remaining ingredients.
Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 6.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1057 mg | 81% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
