Quick & Easy Black Bean Quesadillas
A quesadilla is something that many of us have grown accustomed to these past few years. A popular option for lunches, kid’s meals, or a quick and easy dish when you are in a hurry.
The beauty of the quesadilla is it can suit anyone. It doesn’t have to be spicy, it doesn’t have to have a lot of ingredients, and they are easy to make.
It is a simple but tasty dish to make and one I urge you to try. This brings me to the recipe I am sharing with you today. Black Bean Quesadillas.
This is a vegetarian quesadilla that is packed full of flavor and punch. It requires very few ingredients, it can be made simply and quickly, and it will satisfy that hunger from the first bite.
Sounds great, doesn’t it? The truth is, once you have mastered the quesadilla you really can make them your own.
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Are you ready to learn how to make these delicious Black Bean Quesadillas? Without further ado, here is everything that you need to know to make Black Bean Quesadillas.
Ingredients needed for Black Bean Quesadillas
First up you need to grab all of the ingredients. It is very helpful to have everything to hand before you get started. Here are the ingredients you need to create the Black Bean Quesadillas.
- 2 x 15.25 oz cans of black beans (You will find these easily enough with a whole selection of beans in your supermarket)
- 16 oz jar of salsa (As spicy or as mild as you like. It is all about personal preference)
- 2 cups of Mexican style shredded cheese
- 4 x 8-10 inch flour tortillas
How to make Black Bean Quesadillas
Add half of the black beans to a bowl, and using the back of a spoon or a potato masher, mash the beans into a paste. This makes it easier for you to get the tortilla covered, and acts as a glue for the other ingredients.
Next up, add the salsa and stir well until both the bean pasta and salsa are combined.
Heat a griddle pan on medium heat, or you can use a 10-inch frying pan or larger skillet over medium heat on the stove if you don’t have a griddle. The trick is for it not to be too hot, otherwise, you will burn the tortilla underneath.
Set a tortilla on the griddle, and spoon ¼ of the mixture onto one side then spread over half of the tortilla.
Add ¼ of the remaining black beans all over on top of the bean and salsa mixture.
Sprinkle ½ cup of cheese over the beans and salsa.
Then fold the other half of the tortilla onto the half that is covered in ingredients, and grill for 3-5 minutes, or until one side is golden.
Carefully flip the tortilla over, and cook the other side until golden.
Cut into half or quarters and then enjoy warm with a side salad, chips, or just on their own.
Recipe Notes and Tips
The Black Bean Quesadillas recipe is such a versatile dish. You can do so much with this very simple quesadilla recipe that you can certainly build on.
These Black Bean Quesadillas have incredible flavor and are one of those meals that you know the family will love. Plus it is vegetarian too making it the perfect option for a meat-free Monday dish.
However, there are always notes and tips to help you make the most of this recipe. So here are a couple of things to consider:
- You don’t need to use a griddle pan if you don’t have one. A 10-inch frying pan or a cast-iron skillet will also do the job.
- Remember to not have the pan on too high a heat. This will burn the tortilla underneath without you heating through the other ingredients or melting the cheese. If in doubt keep it down, and then make it hotter if you think it isn’t doing the job.
- This is a great recipe to add other ingredients too. I have a list of variations below that you might want to try.
- Make sure you have all your ingredients to hand. A quesadilla dish is one that is cooked very quickly, so have everything ready before you get to the stage of adding a tortilla to the pan.
Variations to try
Variations that you can try to really transform these quesadillas and you can really make them your own. So I have a couple of suggestions for you:
- Have a go at making your own salsa instead of buying it. It may take you a little longer but this is where you can make the dish really work for you as you will be able to control the ingredients in the salsa and, of course, the heat you get from it.
- Add different vegetables to it. Sweetcorn is a great option but you could also add grated courgette, peppers, and mushrooms, they will cook while the quesadilla is cooking. Or if you prefer, cook-off some vegetables first. Spinach is also a great addition to a quesadilla. It might not be “traditional” but this is all about making a recipe work for you.
- If you like, cook some meat like bacon, chicken, or ham and add that to the quesadilla.
- If you can’t find black beans you could buy refried beans in the Mexican section of your supermarket, or use other beans that you can mash up in the same way.
Frequently Asked Questions
How should I store leftovers?
Add the cooked quesadilla to an airtight container and store them in the fridge for a few days. Slowly reheat it in the pan on low heat when ready to eat them.
Can the Black Bean Quesadillas be frozen?
You can freeze these for when you need them in a hurry. Prepare them and fold them but don’t add them to a pan. Then place them wrapped in parchment paper. If you have a few this will stop them from freezing together. Then freeze as you would anything else. When you want to eat one, place it in the pan and heat slowly on a lower heat. This will help defrost and cook the quesadilla without burning it.
What should I serve with my Black Bean Quesadillas?
You can have these on their own as a lunch or snack, or as an evening meal. You could serve them with salad, chips, or with a nice coleslaw on the side.
Your family will love these quesadillas loaded with black beans, salsa, and cheese. This is a simple budget-friendly meal idea that takes just minutes to make.
Black Bean Quesadillas
- 2 15.25 oz cans of black beans
- 16 oz jar of salsa
- 2 cups Mexican style shredded cheese
- 4 8-10 inch flour tortillas
- Add half of the black beas to a bowl, and using the back of a spoon or a potato masher, mash the beans into a paste.
- Add the salsa and stir well.
- Heat a griddle on medium heat, or you can use a 10 inch or larger skillet over medium heat on the stove if you don’t have a griddle.
- Set a tortilla on the griddle, and spoon ¼ of the mixture onto one side, then spread over half of the tortilla.
- Add ¼ of the remaining black beans all over on top of the bean and salsa mixture..
- Sprinkle ½ cup of cheese over the beans and salsa.
- Fold the other half of the tortilla onto the half covered in ingredients, and grill for 3-5 minutes, or until one side is golden.
- Carefully flip the tortilla over, and cook the other side until golden.
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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