Description
Black bean quesadillas are a quick and delicious vegetarian option that combines smoky black beans, melted cheese, and colorful veggies, perfect for satisfying cravings any day of the week.
Ingredients
Scale
- 4 medium flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar and Monterey Jack blend)
- 1 bell pepper, chopped
- 1 small onion, chopped
- 1 tsp cumin powder
- 2 tbsp olive oil
- Sour cream (optional)
Instructions
- Prepare the ingredients: Chop the onion and bell pepper; drain the black beans.
- Sauté the vegetables: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onions until translucent (about 3 minutes), then add bell peppers and cook for an additional 2 minutes.
- Add flavor: Stir in cumin powder and black beans, mixing well. Cook for about 5 minutes.
- Assemble quesadillas: Place half of a tortilla on a plate, fill with bean mixture and cheese, then fold it over.
- Cook until golden: Heat remaining olive oil in the skillet. Fry each quesadilla for 3-4 minutes on each side until golden brown.
- Serve hot: Remove from skillet, slice into wedges, and serve with sour cream or salsa if desired.
Notes
- For additional flavor, add spinach or mushrooms to the filling.
- To make gluten-free quesadillas, use gluten-free tortillas.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg