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Crispy Black Bean Quesadillas Recipe

Crispy Black Bean Quesadillas Recipe
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★★★★★

4.8 from 6 reviews

Crispy Black Bean Quesadillas are a flavorful and satisfying vegetarian dish featuring a spiced black bean and vegetable filling combined with melted cheese, encased in golden, crispy flour tortillas. Perfect as a quick lunch, dinner, or snack, these quesadillas are easy to prepare and served with classic accompaniments like sour cream and salsa for a deliciously balanced meal.

Ingredients

Scale

Filling

  • 1 cup canned black beans, drained and rinsed
  • 1 small red onion, finely chopped
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (plus more for cooking)

Quesadillas

  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

To Serve

  • Fresh cilantro, chopped (for garnish)
  • Sour cream
  • Salsa

Instructions

  1. Prep the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and diced bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are softened and fragrant. Then add the minced garlic, ground cumin, chili powder, salt, and pepper, and cook for an additional minute to release the spices’ aromas.
  2. Mix the Beans: Transfer the sautéed vegetables to a mixing bowl and add the drained black beans. Mash the mixture slightly with a fork to create a more cohesive filling while retaining some bean texture. Stir in half of the shredded cheese evenly throughout the mixture.
  3. Assemble the Quesadillas: Heat a non-stick skillet or griddle over medium heat and lightly coat it with olive oil. Place one flour tortilla onto the skillet. Spread an even layer of the black bean and vegetable mixture over half of the tortilla, then sprinkle a layer of additional shredded cheese on top. Fold the tortilla in half to form a half-moon shape, enclosing the filling.
  4. Cook Until Crispy: Allow the quesadilla to cook for 3 to 4 minutes on the first side until it develops a golden brown, crispy crust. Carefully flip the quesadilla and cook for another 3 to 4 minutes on the other side until it is equally crispy and the cheese inside has melted completely. Repeat these steps for the remaining tortillas and filling, adding more olive oil to the skillet as needed to prevent sticking.
  5. Slice and Serve: Remove the cooked quesadillas from the skillet and place them on a cutting board. Let them cool slightly to allow the filling to set, making slicing easier. Cut each quesadilla into wedges and garnish with freshly chopped cilantro. Serve warm with sour cream and salsa on the side for dipping.

Notes

  • You can substitute the flour tortillas with whole wheat or gluten-free tortillas to accommodate dietary preferences.
  • For a vegan version, use dairy-free cheese and skip the sour cream or replace it with a plant-based alternative.
  • Adjust the chili powder and cumin to taste depending on your preference for spice and smokiness.
  • Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet to retain crispiness.
  • Adding finely chopped jalapeños or a splash of hot sauce to the filling can add extra heat if desired.

Nutrition

Keywords: Black Bean Quesadilla, Vegetarian Quesadilla, Mexican Quesadilla, Crispy Quesadilla, Black Beans, Cheese, Quick Dinner, Easy Meal

Find it online: https://leofoster.com/crispy-black-bean-quesadillas-recipe/