Cheesy Black Bean Quesadilla (Print-Friendly Version)
Crispy tortillas with melted cheese, beans, and fresh veggies. Customizable, quick, and satisfying.
# What You’ll Need to Make This:
→ Base
01 -
8 flour tortillas, 20 cm each
→ Cheese Blend
02 -
180 g grated sharp cheddar cheese
03 -
180 g grated Monterey Jack cheese
→ Fillings
04 -
120 g cooked black beans, drained and rinsed
05 -
1/2 red bell pepper, stemmed, seeded, diced
06 -
4 scallions, thinly sliced
07 -
80 g corn kernels, thawed if frozen
08 -
2 jalapeño peppers, thinly sliced
→ Suggested Garnishes
09 -
Salsa or salsa verde, for serving
10 -
Pico de gallo, for serving
11 -
Guacamole, for serving
12 -
Sour cream, for serving
13 -
Fresh cilantro, chopped, for serving
# How to Prepare:
01 -
Arrange tortillas flat on a clean surface. In a medium bowl, mix the cheddar and Monterey Jack cheeses evenly.
02 -
Distribute half of the cheese blend over one half of each tortilla. Layer black beans, diced red bell pepper, scallions, corn, and jalapeño slices uniformly on top. Add the remaining cheese. Fold each tortilla over the fillings to form a half-moon shape.
03 -
Heat a dry cast iron skillet over medium-low heat. Place two folded tortillas in the skillet. Cook until cheese melts and both sides are golden brown, 1 to 2 minutes per side. Lower heat if necessary to avoid burning before cheese melts. Repeat with remaining quesadillas.
04 -
Slice each quesadilla and serve hot with salsa, pico de gallo, guacamole, sour cream, and fresh cilantro as desired.
# Extra Tips:
01 -
For crispier quesadillas, avoid overfilling and press lightly with a spatula while cooking.