Tex-Mex
Cheesy Black Bean Quesadillas
Crunchy outside, gooey inside, and almost no cleanup. This is the dinner for the night you open the fridge and see nothing but cheese and a can of beans.
- Prep5 min
- Cook8 min
- Total13 min
- Cost (est.)$1.75/serving
- Leveleasy
Servings
Ingredients
Produce
- 3 scallions, thinly sliced
Dairy and eggs
- 2 cups shredded cheddar or Mexican-blend cheese
Bakery
- 4 large flour tortillas (burrito size)
Pantry
- 1 can black beans (15-oz can), drained and rinsed
- ½ cup salsa, plus more for serving
- 1 tbsp cooking oil
Spices
- 1 tsp ground cumin
Estimated cost: about $7.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Mash the beans lightly in a bowl with a fork, leaving some whole, then stir in the cumin, salsa, and scallions.
- Lay the tortillas on the counter and sprinkle cheese over half of each, then spoon the bean mixture on top of the cheese.
- Fold each tortilla in half over the filling and press down gently.
- Heat a large skillet over medium heat with a little of the oil. Cook two quesadillas at a time for 2 to 3 minutes per side, until golden and the cheese is melted.
- Repeat with the remaining oil and quesadillas, then cut into wedges and serve with extra salsa.
Equipment
large skillet
Tips
- Press the quesadilla with a spatula as it cooks so the cheese glues everything together.
- Add a handful of baby spinach or corn to the filling if you want more veggies.
Photo: sarahstierch on Flickr via Openverse (CC0 1.0). All credits
