Black Bean Quesadillas
Savor the perfect balance of bold flavors and gooey comfort with these Black Bean Quesadillas—an easy, vegetarian-friendly recipe that’s ready in just 30 minutes! Featuring a hearty filling of seasoned black beans, sautéed red bell peppers, and onions, these quesadillas are packed with zesty spices like cumin and chili powder for a smoky kick. A blend of melty cheddar and Monterey Jack cheeses takes these golden, skillet-toasted tortillas to the next level. Perfect for a quick weeknight dinner or crowd-pleasing appetizer, they pair beautifully with sour cream and salsa for dipping. Don’t miss this satisfying, protein-packed dish that’s as simple to make as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 15-ounce can, drained and rinsed black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 2 tablespoons butter
- 0.5 cup (optional, for serving) sour cream
- 0.5 cup (optional, for serving) salsa
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper and onion to the skillet. Sauté for 4-5 minutes or until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the drained and rinsed black beans, ground cumin, chili powder, and salt. Stir to combine and cook for 2-3 minutes to heat the beans through. Remove from heat.
Mash the black bean mixture slightly with the back of a spoon or a potato masher, leaving some beans whole for texture.
In a small bowl, mix the shredded cheddar and Monterey Jack cheeses together.
Lay out the flour tortillas. Spread an even layer of the black bean mixture onto half of each tortilla. Sprinkle a generous amount of the cheese mixture on top of the beans.
Fold each tortilla in half to create a half-moon shape.
Wipe out the skillet and heat 1/2 tablespoon of butter over medium heat. Place one folded tortilla in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted. Repeat with the remaining tortillas, adding more butter as needed.
Cut the quesadillas into wedges and serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 6.7 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 556 mg | 43% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 305 mg | 6% | |
*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.
