Baked Black Bean and Cheese Quesadillas

Name: Baked Black Bean and Cheese Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 2 tsp + more for brushing on tortillas olive oil; 3 tbsp yellow onion; 1 tbsp red bell pepper; ¼ jalapeño; 2 garlic; ¼ tsp cumin; ⅛ tsp smoked paprika; 1 (15 oz) black beans; salt; black pepper; flour tortillas; 1 cup cheddar cheese; 1 green onion; 2 tbsp cilantro

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Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Course
Main Course
Cuisine
Mexican

Baked Black Bean and Cheese Quesadillas

Kian Meyer

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These crispy baked cheesy black bean quesadillas use ingredients you probably have on hand, and they are all cooked together at one time. I love that!!!

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Ingredients

Servings

2 tsp + more for brushing on tortillas olive oil
3 tbsp yellow onion finely diced
1 tbsp red bell pepper finely diced
¼ jalapeño finely diced
2 garlic cloves, minced
¼ tsp cumin
⅛ tsp smoked paprika
1 (15 oz) black beans canned, drained and rinsed
salt sea salt and freshly cracked, to taste
black pepper sea salt and freshly cracked, to taste
flour tortillas *I used 4 soft taco sized tortillas
1 cup cheddar cheese sharp, shredded
1 green onion sliced
2 tbsp cilantro fresh, chopped

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Instructions

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Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Heat 2 teaspoons of olive oil in a nonstick skillet. Add the onion, bell pepper, and jalapeno and cook, stirring often, for 3 minutes.
Add the minced garlic, cumin, and smoked paprika to the skillet and cook, stirring constantly, for 1 minute.
Add the black beans and toss to coat evenly. Remove from the heat. Taste the mixture then season with sea salt and freshly cracked pepper, to taste.
Brush one side of a flour tortilla with olive oil then place it oil side down on the baking sheet.
Add a little shredded cheese to one-half of the tortilla followed by a few spoonfuls of the black beans. Top with a bit more cheese and a few green onions and some chopped cilantro. Fold the other half over and repeat with the remaining tortillas.
Bake for 6 minutes then carefully flip them over and continue to bake for 5-6 minutes, or until golden brown and crispy. Remove from the oven and cut into wedges. Sprinkle with fresh cilantro and serve with hot sauce, salsa, and sour cream. Enjoy.