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Crispy Black Bean Quesadillas Recipe

Crispy Black Bean Quesadillas Recipe
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★★★★★

4.7 from 28 reviews

These Crispy Black Bean Quesadillas are a delicious and satisfying vegetarian meal featuring a savory blend of black beans, sautéed vegetables, and melted cheese inside golden, crispy flour tortillas. Perfect for a quick lunch or dinner, they are served with fresh cilantro, sour cream, and salsa for added flavor.

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

Cheese

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Other Ingredients

  • 1 tablespoon olive oil (plus more for cooking)
  • 4 large flour tortillas
  • Fresh cilantro, chopped (for garnish)
  • Sour cream and 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, sautéing for about 5 minutes until softened. Add the minced garlic, ground cumin, chili powder, salt, and pepper and cook for an additional minute until fragrant.
  2. Mix the Beans: In a mixing bowl, combine the drained black beans with the sautéed vegetable mixture. Mash slightly with a fork to bind the filling while retaining some texture. Stir in half of the shredded cheese to incorporate.
  3. Assemble the Quesadillas: Heat a non-stick skillet or griddle over medium heat and add a small amount of olive oil. Place one tortilla in the skillet. Spread a portion of the black bean mixture evenly over half of the tortilla, then sprinkle some shredded cheese over the filling. Fold the tortilla over to form a half-moon shape.
  4. Cook Until Crispy: Cook the quesadilla for 3-4 minutes on one side until golden brown. Carefully flip it and cook for another 3-4 minutes on the other side until crispy and the cheese is fully melted. Repeat with remaining tortillas, adding more olive 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 fresh chopped cilantro. Serve warm with sour cream and salsa on the side.

Notes

  • You can use any type of shredded cheese you prefer, including vegan cheese for a dairy-free option.
  • For an extra kick, add chopped jalapeños or a dash of hot sauce to the filling.
  • If you like a gluten-free version, substitute flour tortillas with gluten-free tortillas.
  • Make sure not to overfill the tortillas to prevent leaking while cooking.
  • Leftover quesadillas can be refrigerated and reheated in a skillet to maintain crispiness.

Nutrition

Keywords: black bean quesadillas, vegetarian quesadilla recipe, crispy quesadillas, Mexican vegetarian meal, easy lunch recipe, black beans, cheese quesadilla

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