Crispy Black Bean & Cheddar Quesadillas
Golden skillet-toasted flour tortillas filled with spiced black beans, melty sharp cheddar, and a hint of cumin.
Diet labels (Vegetarian) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
12 mins
17 mins
Easy
Golden skillet-toasted flour tortillas filled with spiced black beans, melty sharp cheddar, and a hint of cumin.
Ingredients
(6 items)- [ ]4 tortillas Flour tortillas (8-inch)
- [ ]1 can (15 oz), rinsed and drained Canned black beans
- [ ]1.5 cups Shredded cheddar or Monterey Jack
- [ ]1/2 tsp Ground cumin
- [ ]1 tbsp Butter or vegetable oil
- [ ]For serving Salsa or sour cream (optional)
Substitutions:
- • Flour tortillas → Corn tortillas (for gluten-free)
- • Black beans → Refried beans or cooked shredded chicken
Instructions
- 1.
In a bowl, roughly mash black beans with cumin, a pinch of salt, and 1 tbsp water until chunky and spreadable.
- 2.
Divide the mashed beans and cheese among the 4 tortillas, spreading them over one half of each. Fold the empty half over to form half-moons.
- 3.
Melt 1/2 tbsp butter in a large skillet over medium heat. Add 2 quesadillas and cook for 3–4 minutes until the underside is crisp and golden. Cook the second batch the same way with the remaining butter.
- 4.
Carefully flip and cook the other side for 2–3 minutes until cheese is completely melted and tortilla is shatteringly crisp.
- 5.
Cut into triangles and serve hot with salsa.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
In a bowl, roughly mash black beans with cumin, a pinch of salt, and 1 tbsp water until chunky and spreadable.
Divide the mashed beans and cheese among the 4 tortillas, spreading them over one half of each. Fold the empty half over to form half-moons.
Melt 1/2 tbsp butter in a large skillet over medium heat. Add 2 quesadillas and cook for 3–4 minutes until the underside is crisp and golden. Cook the second batch the same way with the remaining butter.
Carefully flip and cook the other side for 2–3 minutes until cheese is completely melted and tortilla is shatteringly crisp.
Cut into triangles and serve hot with salsa.
Ingredient Substitutions
- If you don't have Flour tortillas: replace with Corn tortillas (for gluten-free).
- If you don't have Black beans: replace with Refried beans or cooked shredded chicken.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Roughly mashing the beans keeps them from rolling out of the quesadilla when flipped!
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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