Black Bean Quesadillas
with spicy (or not) guacamole
You won't miss the meat in these cheesy vegetarian quesadillas that are filled with black beans, vegetables and a great blend of spices. Top the wedges with salsa, sour cream and spicy (or mild) guacamole.
Ingredients
- Onions, red - 1/2, diced
- Bell peppers, any color - 1, diced
- Cilantro, fresh (opt) - 1 Tbsp, chopped
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Chili powder - 1 tsp
- Cumin, ground - 1/2 tsp
- Salsa, store-bought (choose your fave) - 3/4 cup
- Tortillas, flour and taco-sized - 12
- Cheese, cheddar or Mexican blend - 6 oz, shredded
- Sour cream, for serving - 1/4 cup
- Shallots - 1/2 clove, diced
- Jalapenos (opt) - 1/2, diced
- Avocados, medium - 2, mashed
- Cilantro, fresh (opt) - 1 Tbsp, chopped
- Limes - 1/2, juice of
Nutrition Facts
Prep
- Onions / Bell peppers / Shallots / Jalapenos - Prep as directed. (Can be done up to 5 days ahead)
- Cilantro - Chop (for both the quesadillas and the guacamole).
- Beans - Drain and rinse.
- Guacamole - Mash avocados and combine with shallots, jalapenos and cilantro (just the portion for the guacamole). Season with lime juice and salt and pepper.
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Make
- Heat a saucepan over medium heat. Add oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Add chili powder and cumin and saute until fragrant, ~1 minute. Add black beans and salsa and simmer until any extra moisture is cooked off, 2 to 3 minutes. Take pan off the heat and stir in cilantro (the portion for the quesadillas). Season with some salt and pepper.
- Heat a nonstick frying pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of filling, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling. (Note: As written, the recipe makes 1.5 quesadillas per person.)
- Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!
Nutrition Facts
Reviews
Ratings
43 reviews
Great flavors. The guacamole is especially good. The only suggestion I have is for assembly and cooking. I totally failed at flipping the tortilla whole (perhaps I overfilled it); Instead I placed tortilla, filled half, closed it, then it was ready to flip. Easy to make, we’ll do it again.
0 HelpfulEasy but not a star. It had a lot in it but I felt like it was lacking something. I would definitely try to find a zestier salsa next time. I think what I used was a little bland. Pre-made guac helped to cut down the prep time.
0 HelpfulMade this for Super Bowl Sunday - it was perfect! Only change I made was I added kale because I had a bunch that needed to be used up. Everyone loved it!!
0 HelpfulQuick and easy weeknight dinner, especially if you do the weekend prep of preparing the filling beforehand. I used soft taco sized tortillas and made one each for me and my husband. Plenty of food to fill us up! I think this will become a Meatless Monday staple.
0 HelpfulI absolutely loved these. I sprinkled cheese below and on top of the filling, and that seemed to help the tortillas stick together better. We made a ton of extra filling and I've been eating quesadillas for breakfast all weekend. Yummm!
0 Helpful