Ingredients
Scale
- 2 (8-inch) flour tortillas
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese
- ½ cup bell peppers, finely chopped
- ¼ cup onions, finely chopped
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp olive oil
Instructions
- In a bowl, lightly mash the black beans with a fork. Mix in the bell peppers, onions, cumin, chili powder, and salt until well combined.
- Spread half of the filling on one half of each tortilla. Sprinkle shredded cheese on top before folding each tortilla in half.
- Heat olive oil in a nonstick skillet over medium heat. Once shimmering, add the folded quesadillas.
- Cook for about 3-4 minutes on each side until golden brown and crispy. Carefully flip to maintain the filling.
- Transfer to a cutting board and slice into triangles. Serve with salsa or guacamole if desired.
Notes
- For extra flavor, try adding spinach or jalapeños to your filling.
- To make these quesadillas dairy-free, substitute cheese with nutritional yeast or a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Vegetarian
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 360
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 30mg