Black Bean Quesadillas

Name: Black Bean Quesadillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 15.25 oz cans of black beans; 16 oz jar of salsa; 2 c Mexican style shredded cheese; 4 8-10 in flour tortillas

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Ready in just 15 minutes, these black bean quesadillas are a flavorful, protein-packed vegetarian meal that’s simple, satisfying, and perfect for any time of the day. The combination of mashed and whole beans creates a delicious texture, while the salsa adds a burst of flavor. Great for picky eaters, these quesadillas can be customized to fit everyone’s taste!

black bean quesadilla on a plate with dollop of sour cream

Chef’s Tips

Avoid Overstuffing: Be mindful of the filling amount to prevent spills when flipping the quesadilla.
Moderate Heat: Cook the quesadillas on medium heat to ensure the cheese melts evenly and the tortillas become perfectly crispy without burning.
Thicker Salsa: Mixing mashed beans with salsa thickens it, reducing the chance of soggy tortillas. If using a runny salsa, consider straining it before mixing.

Table of Contents

Ingredients

2 (15.25 oz) cans of black beans – Provides plant-based protein and fiber. Swap for pinto or mayocoba beans if preferred.
16 oz jar of salsa – Adds a zesty and tangy kick. Opt for mild, medium, or hot salsa depending on your spice tolerance.
2 cups Mexican-style shredded cheese – A blend of cheeses like cheddar and Monterey Jack for optimal melt and flavor. Substitute with Oaxaca or cotija cheese for a more authentic taste.
4 (8-10 inch) flour tortillas – Soft and pliable, perfect for holding the filling. Use whole wheat or gluten-free tortillas as needed.

Substitutions

Replace black beans with any other canned or cooked beans, like kidney or chickpeas.
Add diced cooked chicken, pork, or ground beef for a meatier option.
Include extra veggies such as bell peppers, onions, spinach, or mushrooms for added nutrition.
Use dairy-free cheese to make this recipe vegan.

Instructions

Prepare the Filling: Add half of the black beans to a bowl and mash them into a paste using the back of a spoon or a potato masher. Stir in the salsa until well combined.

Heat the Griddle or Skillet: Preheat a griddle to medium heat or use a 10-inch or larger skillet on the stove.
Assemble the Quesadillas: Place a tortilla on the griddle. Spread ¼ of the mashed bean and salsa mixture over one-half of the tortilla. Add ¼ of the remaining whole black beans on top. Sprinkle ½ cup of shredded cheese evenly over the beans and salsa.

Cook the Quesadillas: Fold the empty half of the tortilla over the filled side. Grill for 3-5 minutes, or until the bottom is golden and crispy. Flip carefully and cook the other side until golden.
Serve and Enjoy: Slice into wedges and serve warm with your favorite toppings like guacamole, sour cream, or additional salsa.

FAQs

Can I make these quesadillas in advance?

Quesadillas are best served fresh for maximum crispiness. However, you can prepare the bean and salsa mixture ahead of time and store it in the refrigerator for up to 2 days. Assemble and cook the quesadillas when ready to eat.

How do I store leftovers?

Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or in the oven at 350°F to restore crispiness.

Can I use a different type of cheese?

Absolutely! Monterey Jack, cheddar, Oaxaca, or cotija are all great options. For a vegan version, use your favorite plant-based shredded cheese.

What’s the best way to reheat quesadillas?

Reheat them on a stovetop skillet over medium heat until warm and crispy. Avoid microwaving, as it can make the tortillas soggy.

close up view of black bean quesadilla with dollop of sour cream on top

These black bean quesadillas are a quick and versatile option for lunch, dinner, or even a snack. Customize them to your liking and enjoy this easy, nutritious, and satisfying meal!