Black Bean Quesadillas
Crispy, melty, and ready in under 30 minutes — these Black Bean Quesadillas are the ultimate quick dinner idea for busy families.
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Serves: 4
Ingredients
- 1 15 oz can black beans - drained and rinsed
- 1 cup shredded cheddar cheese - or Monterey Jack, or a mix
- ½ cup salsa - jarred or fresh
- ½ tsp chili powder - or taco seasoning, optional
- 6 medium flour tortillas
- Cooking spray or a little butter/oil for brushing
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
- In a medium bowl, mash half the black beans with a fork. Stir in remaining beans, 1 cup shredded cheese, ½ cup salsa, and ½ tsp seasoning.
- Lay 3 tortillas flat on the baking sheet. Divide the bean mixture evenly, spreading to cover. Top with the remaining 3 tortillas.
- Brush tops with oil and bake for 15–17 minutes, until golden and melted.
- Slice into wedges and serve with sour cream, guacamole, or extra salsa.
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Notes
- Mash only half the beans for the best texture.
- Add frozen corn or spinach for more veggies.
- For extra flavor, swap salsa for taco sauce or enchilada sauce.
- Use any cheese you like — cheddar, Monterey Jack, or a mix.
- Leftovers make great lunchbox fillers.
Nutrition info is auto-calculated and meant to be an approximation only.
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