Black Bean Quesadillas
with spicy (or not) guacamole
We first featured these cheesy, vegetarian quesadillas the week of 11/30/15. We promise nobody missed the meat with such a hearty filling of 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
58 reviews
Horrible. Impossible to flip these things without everything flying out. Burned the tortillas. This recipe has too many things that you need to be specific about. Taste is good, but won't ever make this again (tried it twice and the result is the same).
0 HelpfulMy tortillas were WAY too big -- need small circles next time. I also need to invest in a good non-stick skillet. I will try the guac next time! And be sure to pick up cilantro. May add some chicken, too.
0 Helpful