Refried Black Beans Quesadillas
Elevate your weeknight dinners with these hearty and flavor-packed Refried Black Beans Quesadillas! Featuring creamy, spiced black beans seasoned with garlic, cumin, and paprika, these quesadillas are layered with gooey melted cheese and toasted to golden perfection. The recipe is quick and easy, taking just 25 minutes from start to finish, making it an ideal choice for busy evenings or casual gatherings. Serve them with a dollop of sour cream, zesty salsa, and a sprinkle of fresh cilantro for the ultimate Mexican-inspired comfort food. Whether you’re a vegetarian or simply looking for a fresh twist on classic quesadillas, this recipe is sure to be a hit. Perfect for lunch, dinner, or as a crowd-pleasing appetizer, these quesadillas are a delicious way to enjoy refried black beans!
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Recipe Information
Ingredients
- 1 cup Black beans (cooked or canned)
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Cumin powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water or vegetable stock
- 4 pieces Flour tortillas (large)
- 1 cup Shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 2 tablespoons Butter (for cooking tortillas)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the cooked black beans, cumin powder, paprika, salt, and black pepper to the skillet.
Mash the black beans using a fork or potato masher until they are mostly smooth, leaving some chunks for texture.
Add water or vegetable stock to the skillet and stir to create a creamy consistency. Cook for another 2-3 minutes, then remove from heat.
Heat a clean skillet or griddle over medium heat.
Spread a thin layer of the prepared refried black beans onto one-half of each tortilla.
Sprinkle shredded cheese over the beans, then fold the tortilla in half to create a semicircle.
Melt a small amount of butter in the hot skillet and carefully place a folded quesadilla in the pan.
Cook the quesadilla for 2-3 minutes on each side, or until golden brown and the cheese is fully melted.
Repeat with the remaining quesadillas, adding more butter as needed.
Slice each quesadilla into wedges and serve warm with sour cream, salsa, and fresh cilantro if desired.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 14.2 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1287 mg | 99% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1188 mg | 25% | |
*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.
