Black Bean Cheesy Quesadilla (Print-Friendly)

A tasty blend of black beans, peppers, and melted cheese in warm tortillas for an easy meal.

# What You'll Need:

→ Vegetables

01 - 1 small red onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans and Cheese

06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1 ½ cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese

→ Tortillas and Seasonings

09 - 4 large flour tortillas (10-inch)
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - Salt and black pepper, to taste
14 - 2 tablespoons olive oil

→ To Serve (Optional)

15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges

# How To Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2 minutes until softened.
02 - Add diced bell peppers, jalapeño, and minced garlic to the skillet. Sauté for 3 to 4 minutes until vegetables are tender.
03 - Stir in the black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook the mixture for an additional 2 minutes, then remove from heat.
04 - Place one tortilla on a flat surface. Evenly sprinkle one-quarter of the cheddar and Monterey Jack cheeses over half of the tortilla. Top with one-quarter of the bean and vegetable mixture. Fold the tortilla in half to enclose the filling. Repeat this process for the remaining tortillas and filling.
05 - Clean the skillet and add ½ tablespoon olive oil. Heat over medium heat until shimmering.
06 - Place each folded quesadilla in the skillet and cook for 2 to 3 minutes on each side until golden brown and the cheese is fully melted.
07 - Cut the quesadillas into wedges and serve hot. Accompany with chopped cilantro, sour cream, salsa, and lime wedges if desired.

# Expert Advice:

01 -
  • It comes together so quickly that you can have dinner on the table before you even think about ordering takeout.
  • The smoky paprika and cumin give it a depth that makes it taste like you've been slow-cooking all day.
  • It's flexible enough to use whatever peppers or beans you have on hand, so nothing goes to waste.
  • The crispy, golden tortilla with gooey melted cheese inside hits every texture craving at once.
02 -
  • Don't overfill the tortillas or they'll burst open in the skillet and make a mess, less filling actually crisps better and tastes neater.
  • Make sure your skillet is hot enough before adding the quesadilla, otherwise the tortilla will absorb oil and turn greasy instead of crisp.
  • Rinse the black beans thoroughly or the filling will be too wet and the tortilla won't hold up during cooking.
03 -
  • Press down gently on the quesadilla with your spatula while it cooks to help the cheese melt faster and bind the filling together.
  • Use a pizza cutter to slice the quesadillas into even wedges, it's faster and cleaner than a knife.
  • If you're making a big batch, keep finished quesadillas warm in a low oven while you cook the rest so everyone eats at the same time.
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