Black Bean and Cheese Quesadillas
v1.0
Mashed seasoned beans anchor the cheese, making these quesadillas flavorful without a soggy center. Moderate heat gives the tortillas time to crisp while the filling melts.
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Equipment
- Medium bowl
- Potato masher or fork
- Large nonstick skillet
- Flexible spatula
Instructions
- 1
Mash the beans with the cumin, chili powder, salt, lime juice, and 2 tablespoons water. Leave some beans whole for texture.
⏱ 3 min
- 2
Spread one quarter of the bean mixture thinly over each of 4 tortillas, leaving a 1/2-inch border.
⏱ 3 min
- 3
Top each with one quarter of the cheese and scallions. Close with the remaining tortillas and press gently.
⏱ 2 min
- 4
Heat a large skillet over medium heat and brush it lightly with oil. Add one quesadilla and cook until the underside is crisp and golden.
⏱ 3 min
- 5
Flip carefully and cook until the second side is crisp and the cheese has melted. Repeat with the remaining quesadillas, using more oil only as needed.
⏱ 8 min
- 6
Rest each quesadilla for 1 minute before cutting. This lets the cheese set enough to keep the filling in place.
⏱ 1 min
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