Black Bean Quesadilla

Discover the perfect balance of bold flavors and gooey comfort with this irresistible Black Bean Quesadilla recipe! Packed with protein-rich black beans, creamy cheddar and Monterey Jack cheeses, and a zesty mix of red onion and fresh cilantro, this dish transforms simple pantry staples into a Tex-Mex delight. A touch of smoky cumin and paprika adds depth, while optional jalapeño delivers a kick of heat for those craving spice. Quickly cooked to golden perfection in a skillet, these quesadillas are crispy on the outside, melty on the inside, and ready in just 20 minutes. Pair them with dollops of tangy sour cream and fresh salsa for a satisfying meal or snack that’s sure to please vegetarians and meat-lovers alike. Perfect for busy weeknights, game-day gatherings, or anytime you need a flavorful treat, this recipe blends convenience and crave-worthy appeal seamlessly.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 Flour tortillas
• 1 cup Black beans (canned, drained and rinsed)
• 1 cup Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 0.25 cup Red onion (finely diced)
• 2 tablespoons Fresh cilantro (chopped)
• 1 Jalapeño (optional, finely diced)
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil or butter
• 0.5 cup Sour cream (for serving)
• 0.5 cup Salsa (for serving)

Directions

Step 1

In a medium-sized bowl, combine the black beans, red onion, cilantro, jalapeño (if using), cumin powder, paprika, salt, and black pepper. Mix well to evenly coat the black beans with spices.

Step 2

Heat a large non-stick skillet over medium heat and add 1/2 tablespoon of olive oil or a small pat of butter.

Step 3

Place one tortilla in the skillet and sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the surface.

Step 4

Spread half of the black bean mixture over the cheese layer, making sure the ingredients are evenly distributed. Top with another layer of shredded cheese (using the remaining mixture from step 3).

Step 5

Place a second tortilla on top of the filling and press gently with a spatula. Cook the quesadilla for 2-3 minutes on one side or until the bottom tortilla is golden brown and crispy.

Step 6

Carefully flip the quesadilla using a wide spatula and cook for another 2-3 minutes on the other side until golden and the cheese is melted.

Step 7

Remove the quesadilla from the skillet and transfer it to a cutting board. Repeat the process for the second quesadilla with the remaining ingredients.

Step 8

Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side for dipping.

Nutrition Facts

Serving size	910.4 grams (910.4g)

Amount per serving	% Daily Value*
Calories	2003

Total Fat 126.80g	163%
Saturated Fat 66.20g	331%
Polyunsaturated Fat NaNg
Cholesterol 281mg	94%
Sodium 4321mg	188%
Total Carbohydrate 136.40g	50%
Dietary Fiber 22.40g	80%
Total Sugars 11.30g
Protein 89.60g	179%

Vitamin D 24IU	120%
Calcium 2130mg	164%
Iron 11mg	59%
Potassium 1286mg	27%

*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.

Source of Calories

Fat: 55.8%

Protein: 17.5%

Carbs: 26.7%