Fiesta Black Bean Quesadillas
Bursting with vibrant flavors and wholesome ingredients, Fiesta Black Bean Quesadillas are a quick and satisfying meal perfect for any occasion. Packed with seasoned black beans, a colorful medley of red and green bell peppers, and a sprinkle of fresh cilantro, these quesadillas deliver a fiesta of taste in every bite. Gooey Mexican blend cheese melts into the filling, while toasted flour tortillas provide a crispy, golden shell. With just 30 minutes from start to finish, this easy, vegetarian recipe is ideal for busy weeknights or laid-back weekend lunches. Serve these quesadillas with a dollop of tangy sour cream and a side of zesty salsa for the ultimate Tex-Mex experience. Whether you're feeding the family or entertaining friends, these black bean quesadillas are a flavorful crowd-pleaser! Perfect keywords: black bean quesadillas, Tex-Mex recipe, vegetarian quesadillas, quick dinner ideas, easy Mexican dishes.
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Recipe Information
Ingredients
- 1 can (15 oz) Black beans
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 0.5 medium Red onion
- 0.25 cup Fresh cilantro
- 2 cups Shredded Mexican blend cheese
- 4 Flour tortillas (10-inch)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Salsa (optional)
- 0.5 cup Sour cream (optional)
Instructions
Drain and rinse the black beans, and place them in a medium bowl.
Dice the red bell pepper, green bell pepper, and red onion. Finely chop the fresh cilantro.
In the bowl with the black beans, add the diced vegetables (red bell pepper, green bell pepper, and onion) and the cilantro.
Add the cumin, chili powder, garlic powder, salt, and black pepper to the bean and vegetable mixture. Mix well to combine and set aside.
Preheat a large skillet or griddle over medium heat.
Brush one side of each tortilla with a thin layer of olive oil.
Place one tortilla, oiled side down, onto the skillet. Spread 1/4 of the black bean mixture over half of the tortilla, then sprinkle 1/2 cup of shredded Mexican blend cheese on top of the mixture.
Fold the empty half of the tortilla over the filling to create a half-moon shape. Press gently with a spatula to help the tortilla stay closed.
Cook for 2-3 minutes on one side until golden and crispy. Carefully flip the quesadilla and cook for another 2-3 minutes, until the second side is golden, and the cheese is melted.
Transfer the quesadilla to a cutting board and let it cool for 1-2 minutes. Repeat the process with the remaining tortillas and filling.
Cut each quesadilla into thirds or quarters and serve warm with salsa and sour cream on the side, if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 6.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 566 mg | 44% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 342 mg | 7% | |
*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.
