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Quick Black Bean Quesadillas

 Quick Black Bean Quesadillas
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • In a small bowl, mash beans with a fork; stir in the green onion, red
  • onion, pepper, cilantro, lime juice and garlic.
  • Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4
  • cup cheese. Fold over.
  • 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.
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.