Bean and Cheese Quesadillas
User Reviews
5
Bean and Cheese Quesadillas
Description
This recipe combines sautéed onions and jalapeños with black beans seasoned with taco spices to create a flavorful filling for quesadillas. The filling is spread onto small tortillas, topped with a shredded Mexican cheese blend, then folded and grilled in a lightly oiled pan until the tortillas are crispy and the cheese fully melted. The use of black beans adds texture and protein, while jalapeños contribute a touch of heat balanced by the creamy melted cheese.
The crisped quesadillas can be served immediately with accompaniments like salsa or sour cream for added flavor contrast. This recipe is flexible and convenient for quick preparation or casual eating occasions.
Leftovers can be stored in the refrigerator for a few days and reheated in the oven or toaster oven to restore crispness. Freezing before cooking is possible; freeze assembled quesadillas on a sheet before transferring to containers. Cooking from frozen requires additional time but maintains the overall texture and flavor. The filling can also be prepared in advance to simplify meal assembly.
Ingredients
- 2 tablespoons olive oil divided
- ½ onion chopped, small
- ½ jalapeño chopped
- ½ cup black beans rinsed and drained, canned
- 2 teaspoons taco seasoning
- ½ cup Mexican cheese blend shredded
- 4 tortilla small
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, about 3-4 minutes.
- Add the jalapeño peppers, black beans and taco seasoning, and cook until warmed through, mashing the beans with the back of a spatula, for 2 more minutes.
- Place the mini tortillas on a grill pan heated with the remaining tablespoon of olive oil. Divide the mixture into half of each of the mini tortillas. Add cheese on top and fold the tortillas over.
- Cook the tortillas on medium-high heat until the crust is crispy and the cheese has melted, about 2 minutes per side.
- Serve with salsa and/or sour cream, if desired.
Notes
- Store leftover quesadillas in an airtight container in the refrigerator for 3-4 days; reheat in oven or toaster oven for best texture.
- For freezing, assemble quesadillas but cook later. Freeze flat on a baking sheet then transfer to a freezer bag for up to 2 months.
- You can cook frozen quesadillas by placing them on a heated skillet for 2-3 minutes per side until heated through.
- Prepare the filling 2-3 days ahead and mix with cheese beforehand to streamline cooking.
- Common substitutions include using refried beans instead of black beans, or omitting jalapeños or replacing them with green peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 391mg | 16% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
