Black Bean Quesadillas

5 from 2 votes

Enjoy these cheesy black bean quesadillas. Add extra veggies as shown in the notes for even more flavour! Heads up - instead of filling the entire tortilla surface with toppings, only fill half the surface and use the cheese only side to cover the filling. This makes it easier to flip the quesadilla and get beautiful colour on both sides.

Prep Time8

Cook Time5

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Mexican

Keyword: beans, cheese, quesadilla

Servings: Quesadillas

Calories: 593kcal

Author: Getty Stewart

Ingredients

1 cup canned pinto or black beans*
1 Tbsp taco seasoning
1-2 Tbsp canola oil
1 cup corn kernels (frozen or canned) thawed or drained
3 cups grated cheddar or Monterey Jack cheese
½ cup fresh chopped cilantro optional
4 green onions chopped
4 large tortillas

Instructions

Mix beans with taco seasoning. Slightly mash beans using a fork or potato masher and a splash of water to make them sticky and stay in place. Set aside.
Heat fry pan over medium high heat. Add oil just to coat bottom of pan.
Place large tortilla in hot pan.
Sprinkle ¾ cup cheese over entire tortilla.
Add half cup beans and half cup corn only on one half of the cheese covered tortilla.
Cook for 2-3 minutes to let cheese melt and ingredients get warm.
Sprinkle cilantro and green onions over beans and corn if using.
Fold the half of the tortilla with just the cheese on top of the half with the fillings.
Fry for 1 minute longer. If desired, flip over and fry for half a minute or until golden on other side.
Remove from fry pan and cut into 4 wedges. Repeat with remaining tortillas and filling.
Serve with sour cream, guacamole and salsa.

Notes

Additional Filling Options: sweet peppers, fresh or pickled hot peppers, raw, sauteed or pickled onions, tomatoes, seasoned rice, hot sauce, seasoned ground beef, chicken, tofu, etc.

Serve with these delicious flavorful sides

Nutrition