Black Bean Cheesy Quesadilla (Printer View)

Delicious black bean quesadilla with peppers and melted cheddar and Monterey Jack cheeses.

# 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 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans & 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 & Seasonings

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

→ To Serve (Optional)

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

# Method Steps:

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 red and green bell peppers, jalapeño, and minced garlic. Sauté for 3 to 4 minutes until vegetables are tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 minutes and then remove from heat.
04 - Place one tortilla flat on a surface and evenly distribute one quarter each of shredded cheddar and Monterey Jack cheeses over half the tortilla. Spoon one quarter of the bean and vegetable mixture atop the cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
05 - Clean the skillet and heat ½ tablespoon olive oil over medium heat.
06 - Cook each prepared quesadilla for 2 to 3 minutes on each side until golden brown and cheese has melted.
07 - Cut quesadillas into wedges and serve warm with chopped cilantro, sour cream, salsa, and lime wedges as desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is almost nonexistent.
  • The combination of smoky paprika and melted cheese makes every bite feel indulgent without any guilt.
  • You can double the filling and keep it in the fridge for grab-and-go quesadillas all week long.
02 -
  • Rinse the black beans thoroughly or the starchy liquid will make the filling watery and prevent the cheese from crisping.
  • Don't overstuff the tortillas or they'll split when you fold them, and the filling will spill into the pan.
  • Use medium heat and resist the urge to rush, because high heat will burn the outside before the cheese melts.
03 -
  • Shred your own cheese from a block instead of buying pre-shredded, it melts smoother and doesn't have the anti-caking agents that can make the filling grainy.
  • Press the quesadilla gently with a spatula while it cooks to help the cheese spread and the tortilla crisp evenly.
  • Let the quesadilla rest for a minute after cooking so the cheese sets slightly and doesn't ooze out when you slice it.
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