Ingredients
Scale
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup shredded cheese (cheddar and mozzarella blend)
- 4 large flour tortillas
- 1 cup bell peppers, diced (any color)
- 1 medium onion, diced
- 2 tbsp olive oil (divided)
- 1/4 cup fresh cilantro (optional)
- 1 tsp cumin
- 1 tsp paprika
- Sour cream for serving
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced bell peppers and onion until softened, about 5 minutes.
- In a bowl, combine black beans with cumin and paprika. Mash lightly with a fork while keeping some texture.
- Spread half of each tortilla with the black bean mixture. Top with sautéed veggies and shredded cheese, then fold the tortilla in half.
- Wipe the skillet clean and add another tablespoon of olive oil over medium-high heat. Cook each quesadilla until golden brown on both sides, about 3-4 minutes per side.
- Slice into wedges and serve hot with sour cream.
Notes
- For extra flavor, add lime juice to the black beans before assembling.
- Swap black beans for chickpeas or include grilled zucchini for variety.
- To prevent sogginess, allow cooked fillings to cool slightly before using.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg