Quick Weeknights

Black Bean Quesadillas

Name: Black Bean Quesadillas
Total time: 20 min
Yield: 4
Ingredients: 8 large flour tortillas; 2 cans black beans, drained and rinsed; 2 cups shredded Monterey Jack or cheddar; 1 cup frozen corn, thawed; 1 jalapeño, minced; 1/2 red onion, finely diced; 1 tsp cumin; 1 tsp smoked paprika; Salt; Sour cream, guacamole, salsa to serve

⏱ 20 min👤 Serves 4

Instructions

Roughly mash black beans with cumin, paprika, and salt — not completely smooth, some texture is good. Mix in corn, jalapeño, and red onion.
Heat a large skillet over medium-high heat. Lay one tortilla flat. Spread bean mixture over half. Top with cheese. Fold the other half over.
Cook 2-3 minutes per side until golden and crispy and cheese is melted. Keep warm in a 200°F oven while you make the rest.
Cut into wedges and serve with sour cream, guacamole, and salsa.

Notes

The key to crispy quesadillas is a hot, dry pan — no oil or butter needed. Pressing them down lightly with a spatula helps the cheese melt before the outside burns.

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