Black Bean Quesadillas
Mashing the canned beans with a few spices turns them into a thick, savory paste that holds the cheese in place, so nothing slides out when you flip. Medium heat is the move: the tortilla crisps up right as the cheese melts. Fifteen minutes, one skillet.
Quick facts
15 min(5 prep, 10 cook)
2 servings
- Vegetarian
Contains: Wheat, Milk
Get it all out
Tick things off as they hit the counter.
- 1 can black beans, 15 oz
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- salt, to taste
- 4 flour tortillas, 8-inch; check the label says they're made without lard
- 1½ cups shredded Mexican-blend cheese, check the label says vegetarian or microbial rennet
- 2 scallions, thinly sliced
- 2 tsp neutral oil, like canola
To serve
- ½ cup jarred salsaoptional
- ¼ cup sour creamoptional
Let 'em cook
Tap Done as you go. Each step lists what goes in.
- 1
Pour the black beans into a sieve, rinse them under cold water and shake off the water. Tip them into a bowl, add the cumin, chili powder, garlic powder and a pinch of salt, and mash with a fork until mostly smooth with a few whole beans left, about 1 minute.
- 1 can black beans
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- salt
- 2
Lay the 4 tortillas flat. Spread a quarter of the beans over one half of each tortilla, then top the beans with a quarter of the cheese and a quarter of the scallions. Fold the empty half over the filling and press down gently.
- 4 flour tortillas
- 1 can black beans
- 1½ cups shredded Mexican-blend cheese
- 2 scallions
- At the stove
- 3
Heat 1 tsp of the oil in a large skillet over medium heat for 1 minute. Lay 2 quesadillas in the skillet with their folded edges toward the middle. Cook until the bottoms are golden brown and crisp, about 2 minutes.
- 2 tsp neutral oil
- 4 flour tortillas
Timer: 2 min
- 4
Flip the 2 quesadillas with a spatula and cook until the second side is golden brown and the cheese has melted, about 2 minutes more. Move them to a cutting board.
- 4 flour tortillas
Timer: 2 min
- 5
Add the other 1 tsp of oil to the skillet and lay the last 2 quesadillas in it with their folded edges toward the middle. Cook over medium heat until the bottoms are golden brown and crisp, about 2 minutes.
- 2 tsp neutral oil
- 4 flour tortillas
Timer: 2 min
- 6
Flip the 2 quesadillas with a spatula and cook until the second side is golden brown and the cheese has melted, about 2 minutes more. Move them to the cutting board.
- 4 flour tortillas
Timer: 2 min
- 7
Cut each quesadilla into 3 wedges with a large knife. Serve hot with the salsa and sour cream on the side. Put any leftovers in a covered container in the fridge within 2 hours.
- ½ cup jarred salsa
- ¼ cup sour cream