Black Bean Cheesy Quesadilla (Printable View)

Tasty quesadillas stuffed with black beans, peppers, and melty cheddar and Monterey Jack cheese.

# Ingredient List:

→ 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 can (15 oz) black beans, rinsed and drained
07 - 1 ½ cups shredded cheddar cheese (150 g)
08 - 1 cup shredded Monterey Jack cheese (100 g)

→ Tortillas & Seasonings

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

→ To Serve (Optional)

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

# How to Make:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 2 minutes until softened.
02 - Add bell peppers, jalapeño, and garlic. Cook for 3 to 4 minutes until vegetables are tender.
03 - Stir in black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 minutes, then remove from heat.
04 - Place a tortilla flat and evenly sprinkle one quarter of the cheddar and Monterey Jack cheeses over half the tortilla. Top with one quarter of the bean and vegetable mixture, then fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
05 - Wipe out the skillet and add ½ tablespoon olive oil. Heat over medium heat.
06 - Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Cut quesadillas into wedges and serve hot with chopped cilantro, sour cream, salsa, and lime wedges as desired.

# Expert Tips:

01 -
  • It tastes indulgent and special but comes together in less time than waiting for delivery.
  • The spice blend transforms humble black beans into something that makes people ask for the recipe.
  • You can prep the filling ahead and just cook the quesadillas when hunger strikes.
02 -
  • If your filling is too wet, the quesadilla will steam instead of crisp—draining those beans is not optional.
  • Cooking on medium heat, not high, lets the cheese actually melt through instead of the outside burning while the inside stays cold.
03 -
  • Use fresh cheese that actually melts—low-quality pre-shredded cheese often has anti-caking agents that prevent proper melting.
  • If you're cooking for a crowd, prep all your quesadillas first and cook them in batches, keeping finished ones warm in a low oven while you finish the rest.
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