Quesadillas and Black Bean Pico De Gallo
Elevate your snack game with these golden, cheesy Quesadillas paired with a vibrant, zesty Black Bean Pico de Gallo! This quick and easy recipe combines crispy, melty quesadillas made with flour tortillas and a flavorful shredded cheese blend, perfectly balanced by the fresh, homemade pico de gallo. The black bean pico bursts with the bold flavors of juicy Roma tomatoes, zippy red onion, spicy jalapeño, and fragrant cilantro, all brought together with a squeeze of fresh lime juice. Ready in just 35 minutes, this versatile dish is ideal as a hearty appetizer, a casual main, or a shareable party favorite. Whether you serve the pico on the side or spoon it over your freshly grilled quesadillas, this recipe is a fiesta of textures and flavors that’s sure to please everyone at the table. Keywords: Quesadillas, Black Bean Pico de Gallo, Easy Mexican Recipe, Quick Snack, Fresh Salsa, Party Food.
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Recipe Information
Ingredients
- 4 Large flour tortillas
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup Cooked black beans (rinsed and drained)
- 2 Roma tomatoes (diced)
- 0.5 cup Red onion (finely chopped)
- 1 Jalapeño (seeds removed, finely diced)
- 0.25 cup Fresh cilantro (chopped)
- 2 tablespoons Fresh lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Prepare the black bean pico de gallo: In a medium bowl, combine the black beans, diced Roma tomatoes, chopped red onion, diced jalapeño, and chopped cilantro.
Add the lime juice, salt, and black pepper to the bowl. Mix well to combine. Taste and adjust seasoning as needed. Set aside to let the flavors meld while preparing the quesadillas.
Heat a large non-stick skillet or griddle over medium heat.
Place one tortilla on the skillet and sprinkle 1/2 cup of shredded cheese evenly over half of the tortilla.
Fold the tortilla in half to cover the cheese, creating a half-moon shape.
Cook the quesadilla for 2-3 minutes on one side, gently pressing down with a spatula, until the cheese starts to melt and the tortilla becomes golden brown.
Carefully flip the quesadilla and cook for another 2-3 minutes until the cheese is fully melted and the other side is golden brown.
Remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and cheese.
Slice the cooked quesadillas into wedges and serve warm with the black bean pico de gallo on the side or as a topping.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5017 mg | 218% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 14.0 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1976 mg | 152% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1594 mg | 34% | |
*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.
