Spicy Black Bean Quesadillas
Spicy Black Bean Quesadillas
Ingredients
For the Spicy Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 1/2 bell pepper, red or green, finely diced
- 1 jalapeño, small, seeded and minced (optional, for extra heat)
- 2 garlic, cloves, minced
- 1 can black beans, 15-ounce, rinsed and drained
- 1/2 cup corn, frozen or canned (drained)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, fresh
- 1/4 cup cilantro, freshly chopped
For Assembly and Serving
- 8 flour tortillas, 8-inch
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup sour cream, for serving, as needed
- 1/2 cup salsa, for serving, as needed
- 1 avocado, sliced or diced, for serving
- 4 lime wedges, for serving
Instructions
- 1
Prepare your ingredients: dice the red onion and bell pepper, mince the jalapeño (if using) and garlic, rinse and drain the black beans, and chop the fresh cilantro.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet over medium heat. Add the diced red onion, bell pepper, and jalapeño. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min
- 3
Stir in the rinsed black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded.
⏱️ 4 min
- 4
Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasonings if necessary.
⏱️ 1 min
- 5
To assemble the quesadillas: Lay out one flour tortilla. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla. Spoon about 1/3 cup of the black bean filling over the cheese. Top with another sprinkle of cheese. Fold the other half of the tortilla over the filling.
⏱️ 5 min
- 6
Heat a clean large skillet or griddle over medium-high heat. Place the assembled quesadilla in the hot skillet. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Repeat with the remaining tortillas and filling.
⏱️ 8 min
- 7
Cut each quesadilla into 2-3 wedges. Serve immediately with sour cream, salsa, sliced avocado, and lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean Quesadillas
Ingredients
For the Spicy Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 1/2 bell pepper, red or green, finely diced
- 1 jalapeño, small, seeded and minced (optional, for extra heat)
- 2 garlic, cloves, minced
- 1 can black beans, 15-ounce, rinsed and drained
- 1/2 cup corn, frozen or canned (drained)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, fresh
- 1/4 cup cilantro, freshly chopped
For Assembly and Serving
- 8 flour tortillas, 8-inch
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup sour cream, for serving, as needed
- 1/2 cup salsa, for serving, as needed
- 1 avocado, sliced or diced, for serving
- 4 lime wedges, for serving
Instructions
- 1
Prepare your ingredients: dice the red onion and bell pepper, mince the jalapeño (if using) and garlic, rinse and drain the black beans, and chop the fresh cilantro.
⏱️ 5 min - 2
Heat the olive oil in a large skillet over medium heat. Add the diced red onion, bell pepper, and jalapeño. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min - 3
Stir in the rinsed black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded.
⏱️ 4 min - 4
Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasonings if necessary.
⏱️ 1 min - 5
To assemble the quesadillas: Lay out one flour tortilla. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla. Spoon about 1/3 cup of the black bean filling over the cheese. Top with another sprinkle of cheese. Fold the other half of the tortilla over the filling.
⏱️ 5 min - 6
Heat a clean large skillet or griddle over medium-high heat. Place the assembled quesadilla in the hot skillet. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Repeat with the remaining tortillas and filling.
⏱️ 8 min - 7
Cut each quesadilla into 2-3 wedges. Serve immediately with sour cream, salsa, sliced avocado, and lime wedges on the side.
⏱️ 3 min