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Quick Black Bean Quesadillas Recipe
Quick Black Bean Quesadillas Recipe photo by Taste of Home

Quick Black Bean Quesadillas Recipe

Publisher Photo
Need a quick snack or appetizer? These bean and cheese quesadillas are the answer. I got the recipe at a Mexican festival held at our children’s school. It’s been served at our house regularly ever since.—Dixie Terry, Goreville, Illinois
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 cup canned black beans, rinsed and drained
  • 1 green onion, chopped
  • 2 tablespoons chopped red onion
  • 2 tablespoons finely chopped roasted sweet red pepper
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 4 flour tortillas (10 inches)
  • 1 cup (4 ounces) shredded Muenster or Monterey Jack cheese

Nutritional Facts

1 quesadilla equals 375 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 720 mg sodium, 42 g carbohydrate, 9 g fiber, 16 g protein.

Directions

  1. In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic.
  2. Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over.
  3. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 4 servings.
Originally published as Black Bean Quesadillas in Country Woman April/May 2010, p44

Nutritional Facts

1 quesadilla equals 375 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 720 mg sodium, 42 g carbohydrate, 9 g fiber, 16 g protein.

Reviews for Quick Black Bean Quesadillas

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 6, 2013

I love this recipe! It's delicious and very easy to make. I leave out the roasted red pepper though because of my personal taste.

MY REVIEW
Reviewed Jul. 10, 2012

This will become one of my go-to recipes. Small list of ingredients, little prep work, short cooking time but a lot of flavor make this recipe a keeper. I left the red peppers out because of my personal tastes.

MY REVIEW
Reviewed May. 7, 2012

Wonderful fresh flavors. I paired mine with sour cream, fresh guacamole, diced tomatoes and a Peach Margarita!!!

MY REVIEW
Reviewed Feb. 7, 2011

My house has many finicky eaters so I omitted, onions and peppers and added corn instead to keep it vegetarian and served with spanish rice and it was superb!!

MY REVIEW
Reviewed Nov. 18, 2010

excellent recipe! We omitted the peppers for toddler/preschool age eaters, and added some chicken breast, so it was a one dish meal. Everyone thoroughly enjoyed!

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