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Crispy Black Bean Quesadillas: Serving Suggestions, Nutritional Benefits, and More

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★★★★★

5.1 from 14 reviews

Crispy Black Bean Quesadillas are a delicious and satisfying vegetarian dish featuring a flavorful filling of black beans, sautéed vegetables, and melted cheese wrapped in a crispy tortilla. Perfect as a snack, appetizer, or light meal, these quesadillas combine hearty ingredients with Mexican-inspired spices and are served with fresh cilantro, sour cream, and salsa for added zest.

Ingredients

Scale

Filling Ingredients

  • 1 cup canned black beans, drained and rinsed
  • 1 small red onion, finely chopped
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

Cheese & Tortilla

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 4 large flour tortillas

Cooking Oils & Garnishes

  • 1 tablespoon olive oil (plus more for cooking)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream and salsa (for serving)

Instructions

  1. Prep the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and diced bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic, ground cumin, chili powder, salt, and pepper, cooking for another minute until fragrant.
  2. Mix the Beans: Transfer the sautéed vegetable mixture into a bowl and combine with the black beans. Mash slightly with a fork to bind the filling while preserving some texture. Stir in half of the shredded cheese to the mixture.
  3. Assemble the Quesadillas: Heat a non-stick skillet or griddle over medium heat and add a little olive oil. Place one tortilla on the skillet. Spread an even portion of the black bean mixture over half of the tortilla and sprinkle with some of the remaining shredded cheese on top. Fold the tortilla over to make a half-moon shape.
  4. Cook Until Crispy: Cook the quesadilla for 3-4 minutes on one side until golden brown. Carefully flip and cook for another 3-4 minutes until the second side is crispy and the cheese is melted. Repeat this process for the remaining tortillas, adding more oil as needed.
  5. Slice and Serve: Remove the cooked quesadillas from the skillet and let them cool slightly. Slice each into wedges. Garnish with chopped fresh cilantro and serve with sour cream and salsa on the side.

Notes

  • For a gluten-free option, use gluten-free tortillas.
  • You can add jalapeños or hot sauce to the filling for extra spice.
  • Substitute the cheese with a vegan cheese to make this dish vegan-friendly.
  • Serve with guacamole or a fresh salad for a complete meal.
  • Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.

Nutrition

Keywords: Black Bean Quesadillas, Vegetarian Quesadilla, Mexican Snack, Crispy Quesadilla, Black Beans, Easy Vegetarian Recipe

Find it online: https://www.sanacooks.com/and-more-recipe/