Black Bean Cheesy Quesadilla (Printable)

Quick, cheesy quesadilla filled with black beans, bell peppers, and spices for a tasty meal.

# What You'll Need:

→ Vegetables

01 - 1 small red onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans & Cheese

06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1½ cups shredded cheddar cheese (150 g)
08 - 1 cup shredded Monterey Jack cheese (100 g)

→ Tortillas & Seasonings

09 - 4 large flour tortillas (10-inch)
10 - 1 tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp chili powder
13 - Salt and black pepper, to taste
14 - 2 tbsp olive oil

→ To Serve (Optional)

15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2 minutes until softened.
02 - Add diced red and green bell peppers, jalapeño (if using), and minced garlic to the skillet. Continue cooking for 3 to 4 minutes until vegetables are tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes. Remove the mixture from heat.
04 - Place one tortilla on a flat surface. Evenly sprinkle one quarter of the cheddar and Monterey Jack cheeses over half of the tortilla. Top with one quarter of the bean and vegetable mixture, then fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
05 - Wipe out the skillet and add ½ tablespoon olive oil. Heat over medium heat.
06 - Cook each folded quesadilla for 2 to 3 minutes per side, or until golden brown and the cheese has melted.
07 - Cut quesadillas into wedges and serve immediately with chopped cilantro, sour cream, salsa, and lime wedges as desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can feed yourself or your family without the usual weeknight stress.
  • The filling is forgiving and adaptable—use what you have, skip what you don't, and it'll still taste incredible.
  • Those crispy-golden edges and melted cheese pockets are pure comfort food satisfaction with barely any cleanup.
02 -
  • Don't crowd your skillet or cook the quesadillas over heat that's too high—you need the cheese to melt before the outside burns, which means medium heat and patience are your friends.
  • Squeeze that lime over everything right before eating; it brings the whole dish into focus and makes all the flavors suddenly sing.
03 -
  • Use medium heat consistently—it's the secret to cheese that melts creamily instead of browning too fast before it's had a chance to melt.
  • If your filling is still warm when you assemble, the cheese will start melting as soon as it hits the skillet, which means faster cooking and more even results.
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