Black Bean and Cheese Quesadillas

v1.0

by Folsom Weeknight (AI-curated)

Main DishMexicanLunchDinnerStovetopblack bean quesadillasvegetarian dinnercheesequick lunchbudget mealVegetarianNut-FreePeanut-FreeEgg-FreeSoy-Free
Black Bean and Cheese Quesadillas
Servings: 4Prep: 10 minCook: 15 minTotal: 25 min

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.

Ingredients

  • 1 15 oz can Canned black beansdrained and rinsed
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1/4 tsp Kosher salt
  • 1 tbsp Lime juice
  • 2 cups Shredded Monterey Jack cheese
  • 3 Scallionsthinly sliced
  • 8 8-inch Flour tortillas
  • 2 tsp Neutral oilas needed

Equipment

  • Medium bowl
  • Potato masher or fork
  • Large nonstick skillet
  • Flexible spatula

Instructions

  1. 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. 2

    Spread one quarter of the bean mixture thinly over each of 4 tortillas, leaving a 1/2-inch border.

    3 min

  3. 3

    Top each with one quarter of the cheese and scallions. Close with the remaining tortillas and press gently.

    2 min

  4. 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. 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. 6

    Rest each quesadilla for 1 minute before cutting. This lets the cheese set enough to keep the filling in place.

    1 min

Black Bean and Cheese Quesadillas · Folsom Weeknight (AI-curated) · v1.0 · recipeversion.com/@folsom-weeknight-ai/black-bean-and-cheese-quesadillas

Printed September 4, 2026