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Baked Black Bean and Cheese Quesadillas
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!!!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 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
Instructions
- 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.
Cup of Yum