Black Bean and Cheese Quesadillas
Flour tortillas filled with seasoned black beans and melted cheddar. Quick, filling, and flexible.
Heat 1 tbsp oil in a skillet over medium heat. Add onion and cook 4 minutes.
Add garlic, cumin, and chili powder. Cook 1 minute.
Add beans and roughly mash half of them with the back of a spoon. Cook 3–4 minutes until thickened. Season with salt. Remove from pan.
Drain the diced tomatoes well and season lightly with salt. Set aside as a topping.
Heat the same skillet (wiped clean) over medium heat with a thin coat of oil.
Place a tortilla in the pan. Spread a quarter of the bean mixture on one half. Top with a quarter of the cheese.
Fold the tortilla over onto itself. Cook 2–3 minutes per side until golden and the cheese is melted.
Repeat with remaining tortillas.
Cut each quesadilla into wedges and serve with drained tomatoes on the side.
Buy the largest block of cheddar available and grate it yourself.
- Canned pinto beans or kidney beans work just as well as black beans.
- Leftover bean filling keeps in the fridge for 3–4 days and works in tacos or on toast.
- Sour cream or plain yogurt makes a good topping if available.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace flour tortillas with corn tortillas — use 2 small corn tortillas per serving, filled and folded (corn tortillas are often cheaper than flour tortillas)
With corn tortillas the technique changes slightly — use two small tortillas per quesadilla, one on top of the other, rather than folding.