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Crispy Black Bean Quesadillas Recipe

Crispy Black Bean Quesadillas Recipe
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★★★★★

5.1 from 24 reviews

These Crispy Black Bean Quesadillas are a delicious and satisfying vegetarian meal perfect for a quick lunch or dinner. Packed with seasoned black beans, sautéed vegetables, and melted cheese, they offer a crispy, flavorful bite with creamy sides of sour cream and salsa.

Ingredients

Scale

Filling

  • 1 cup canned black beans, drained and rinsed
  • 1 small red onion, finely chopped
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (plus more for cooking)

Quesadilla Assembly

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 4 large flour tortillas

Garnish and Serving

  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)
  • Salsa (for serving)

Instructions

  1. Prep the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and diced bell pepper to the skillet and sauté for about 5 minutes until softened. Then add the minced garlic, ground cumin, chili powder, salt, and pepper, cooking for an additional minute until fragrant.
  2. Mix the Beans: Transfer the cooked vegetable mixture to a mixing bowl and combine with the drained black beans. Mash slightly with a fork to help bind the filling while retaining some texture. Stir in half of the shredded cheese to make the mixture creamy.
  3. Assemble the Quesadillas: Heat a non-stick skillet or griddle over medium heat and add a small amount of olive oil. Place one flour tortilla onto the skillet. Spread an even layer of the black bean mixture over half the tortilla, then sprinkle with additional shredded cheese. Fold the tortilla over to create a half-moon shape.
  4. Cook Until Crispy: Cook the folded quesadilla for 3-4 minutes on one side until it turns golden brown and crispy. Carefully flip it over and cook for another 3-4 minutes until the other side is crispy and the cheese inside has melted. Repeat this process with the remaining tortillas and filling, adding more oil as needed.
  5. Slice and Serve: Remove the cooked quesadillas from the skillet and let them cool slightly. Slice into wedges and garnish with freshly chopped cilantro. Serve warm with sides of sour cream and salsa for dipping.

Notes

  • You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
  • For a spicier kick, add a dash of hot sauce or diced jalapeños to the filling mixture.
  • To make this recipe vegan, replace the cheese with a plant-based cheese alternative and use vegan sour cream for serving.
  • Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet to maintain crispiness.

Nutrition

Keywords: Black bean quesadillas, vegetarian quesadillas, easy dinner, Mexican recipe, black beans, cheesy quesadillas, quick meal

Find it online: https://victoriablair.com/crispy-black-bean-quesadillas-recipe/