Black Bean Quesadillas
Crisp flour tortillas filled with mashed black beans, skillet-charred corn, green onions and melted Monterey Jack, served with salsa.
- Servings
- 4
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Vegetarian tip: check the labels on large flour tortilla (some flour tortillas are made with lard).
Ingredients
A 12-inch skillet cooks two quesadillas at a time, so every extra pair adds about 6 minutes at the stove.
Equipment
- 12-inch skillet30 cm skillet
- Wide spatula
Instructions
Put the beans, cumin and ¼ cup of the salsa in a medium bowl. Mash with a fork or potato masher until mostly smooth, with a few whole beans left. Season with salt to taste.Put the beans, cumin and 59 mL of the salsa in a medium bowl. Mash with a fork or potato masher until mostly smooth, with a few whole beans left. Season with salt to taste.
Heat 1 tsp of the oil in a large skillet over medium-high heat. Add the corn and cook, stirring now and then, until thawed and browned in spots, 4–5 minutes. Stir the corn and green onions into the beans.Heat 1 tsp (5 mL) of the oil in a large skillet over medium-high heat. Add the corn and cook, stirring now and then, until thawed and browned in spots, 4–5 minutes. Stir the corn and green onions into the beans.
Lay the tortillas flat. Sprinkle a little cheese over one half of each, spread the bean mixture on top and cover with the rest of the cheese, dividing everything evenly. Fold the bare half over and press down gently.
Wipe out the skillet, set it over medium heat and brush it with a little of the remaining oil. Cook the quesadillas two at a time until the undersides are golden and crisp, 2–3 minutes.
Flip them with a wide spatula and cook until the second side is golden and the cheese has melted, 2–3 minutes more. Repeat with the rest, brushing the pan with a little more oil each time.
Let the quesadillas rest on a cutting board for 1 minute so the cheese sets slightly, then cut each into wedges. Serve with the rest of the salsa and the sour cream.
Notes
- For more heat, stir a finely chopped jalapeño or a pinch of chili powder into the beans.
- The bean filling keeps in the fridge for up to 3 days, so you can make it ahead and cook quesadillas to order.
- Reheat leftover quesadillas in a dry skillet over medium-low heat until crisp again, 2–3 minutes per side.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 505
- Protein
- 23 g
- Carbs
- 47 g
- Fat
- 25 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
