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Close-up of stacked Crispy Black Bean Quesadillas with melted cheese and a golden-brown, crispy tortilla.

Crispy Black Bean Quesadillas

These quesadillas are filled with seasoned black beans and cheese, then pan-fried until golden and crispy. They make a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 quesadillas
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Black Bean Filling
  • 1 can (15 oz) black beans rinsed and drained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 2 tbsp water
For the Quesadillas
  • 8 flour tortillas 6-inch size
  • 1.5 cups shredded cheese cheddar or Monterey Jack
  • 2 tbsp vegetable oil or butter, for cooking

Equipment

  • Skillet
  • Spatula
  • Can opener
  • Bowl

Method
 

  1. In a bowl, combine the rinsed and drained black beans, chili powder, cumin, garlic powder, and water. Mash the beans lightly with a fork or potato masher until mostly broken down but still with some texture.
  2. Lay out four of the tortillas. Spoon about 1/4 of the black bean mixture onto one half of each tortilla, then sprinkle about 1/4 cup of cheese over the beans.
  3. Fold the other half of each tortilla over the filling to create a half-moon shape. Press down gently.
  4. Heat 1 tablespoon of oil or butter in a large skillet over medium heat.
  5. Carefully place two folded quesadillas in the skillet. Cook for 3-5 minutes per side, until golden brown and the cheese is melted. Remove from skillet and set aside.
  6. Add the remaining 1 tablespoon of oil or butter to the skillet. Cook the remaining two quesadillas in the same manner.
  7. Cut each quesadilla into wedges and serve immediately.

Notes

Serve with your favorite toppings such as salsa, sour cream, guacamole, or hot sauce.